Lebanese Tomato Sauce Recipes
LEBANESE TOMATO "SALSA"
Lebanese Tomato "Salsa"
Provided by Anissa Helou
Yield Makes 2 cups
Number Of Ingredients 6
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)
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
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
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 8h30m
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
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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LEBANESE TOMATO “SALSA” RECIPE | BON APPéTIT
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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3.8/5 (4)Estimated Reading Time 40 secsServings 2
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3.8/5 (4)Estimated Reading Time 40 secsServings 2
- 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.
- DO AHEAD: Tomato salsa can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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