This sauce is normally very thick and much less runny than its European version. In Ethiopia, it’s often served with pasta, but it’s also great with steamed or grilled vegetables.
Fill a pot with water and bring to a boil. Blanch tomatoes for 1 minute until the skins begin to come off. Cool in a bowl of cold water. Peel tomatoes and remove tough stems. Crush tomatoes and set aside.
Heat clarified butter in a large pot on medium Add onion and garlic and fry gently for 3 minutes. Add Berbere, salt, and cook a few minutes more. Add tomatoes and reduce by 50% to 75%, until the sauce is very thick (20-30 minutes).
A variation of the Escoffier's Tomato sauce from The Spice Trekkers Cook at Home