A fresh, flavorful sauce that can be served on meatballs (be they Turkish or not), spiced meatloaf, or even with oven-roasted eggplant or fennel.
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 oil in a large pot on medium-low. Add tomato paste and cook, stirring constantly, until oil begins to turn red. Add onion, garlic, carrot, and mint. Cook gently for another 5 minutes.
Add tomatoes and salt. Bring to a boil. Simmer on low heat, stirring occasionally so the sauce doesn’t stick.
A variation of the Escoffier's Tomato sauce from The Spice Trekkers Cook at Home