Lebanese Tomato Sauce Recipes

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LEBANESE TOMATO "SALSA"



Lebanese Tomato

Lebanese Tomato "Salsa"

Provided by Anissa Helou

Yield Makes 2 cups

Number Of Ingredients 6

3 tablespoons olive oil
8 medium tomatoes (about 2 pounds), seeded, cut into 1/2" pieces
2 garlic cloves, finely chopped
Kosher salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)

Steps:

  • Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
  • Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.

LEBANESE TOMATO SALSA (BANADURAH HARRAH)



Lebanese Tomato Salsa (Banadurah Harrah) image

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.

Provided by English_Rose

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs tomatoes, firm and ripe
3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 teaspoon cayenne pepper
1 tablespoon dried mint

Steps:

  • Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
  • Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
  • Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
  • Serve the tomato salsa at room temperature.

Nutrition Facts : Calories 136.3, Fat 10.7, SaturatedFat 1.5, Sodium 13.4, Carbohydrate 10, Fiber 3, Sugar 6, Protein 2.3

LEBANESE TOMATO SAUCE



Lebanese Tomato Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 8h30m

Yield Makes about 1 3/4 cups

Number Of Ingredients 6

1 1/2 pounds medium yellow, orange, or red tomatoes
2 tablespoons extra-virgin olive oil
3/4 teaspoon cumin seeds, toasted
1/4 teaspoon red-pepper flakes
1 teaspoon coarse salt
3 cloves garlic, smashed

Steps:

  • Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.
  • Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.

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2014-06-19 Step 1. Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt and cook, stirring often, until tomatoes release their juices, about 4 minutes.
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Estimated Reading Time 40 secs
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  • Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt and cook, stirring often, until tomatoes release their juices, about 4 minutes.
  • Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.
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