How to Make Turkish Tomato Sauce from Scratch
Turkish tomato sauce, known as "domates sosu," is a versatile and flavorful addition to many dishes. Making this sauce from scratch is simple and rewarding, allowing you to savor the rich, sunny flavors of tomatoes. Below is a step-by-step guide on how to make Turkish tomato sauce from scratch.
Ingredients
- 2 kg fresh ripe tomatoes
- 1 large onion, finely chopped
- 3-4 cloves of garlic, minced
- 1-2 green bell peppers, chopped (optional)
- 3-4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar (to balance acidity)
- Black pepper to taste
- A handful of fresh parsley, chopped (for garnish)
- 1 teaspoon of red pepper flakes (optional, for heat)
Instructions
Step 1: Prepare the Tomatoes
Begin by washing the tomatoes thoroughly. To easily remove the skins, you can blanch them: bring a pot of water to a boil, add the tomatoes for about 30-60 seconds, and then immediately transfer them to an ice bath. This will make peeling effortless. Once cooled, peel the tomatoes and chop them into small pieces, discarding any tough cores.
Step 2: Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent, which should take about 5-7 minutes. Then, add the minced garlic and chopped green bell peppers (if using) and continue to sauté for another 2-3 minutes until fragrant.
Step 3: Cook the Tomatoes
Add the chopped tomatoes to the skillet along with salt, sugar, and black pepper. Stir well to combine all the ingredients. Allow the mixture to come to a gentle simmer. Cook uncovered for about 30-40 minutes, stirring occasionally to prevent sticking. The sauce should thicken and the flavors will meld beautifully.
Step 4: Adjust Seasoning
After about 30 to 40 minutes, taste the sauce and adjust the seasoning as needed. If you prefer a bit of heat, add the red pepper flakes. If the sauce is too acidic, a little more sugar can help balance the flavor.
Step 5: Blend (Optional)
For a smoother texture, you can use an immersion blender to puree the sauce to your desired consistency. If you like it chunky, you can skip this step.
Step 6: Store or Serve
Once your sauce is ready, let it cool before storing in airtight containers. It can be refrigerated for up to a week or frozen for longer storage. This sauce is perfect for pasta, as a base for stews, or even as a dip.
Tips for the Best Turkish Tomato Sauce
- Choose ripe, high-quality tomatoes for the best flavor.
- Consider adding herbs such as oregano or basil for additional depth.
- Adjust the thickness of your sauce by altering the cooking time; longer cooking will yield a thicker sauce.
Making Turkish tomato sauce from scratch is not only easy but also lets you control the ingredients and flavors. With this recipe, you’ll have a delicious sauce to enhance any meal. Enjoy!