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Turkish Tomato sauce

Turkish Tomato sauce

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.  


  • 1 lb ripe tomatoes or 2 cups cooked tomatoes
  • 4 Tbsp olive oil
  • 4 Tbsp tomato paste
  • 1 large onion, chopped fine
  • 3 cloves garlic, chopped
  • 1 medium carrot, minced fine
  • 2 tsp dried mint or 3 tsp fresh mint leaves, chopped
  • 2 tsp salt
  • 1 Tbsp Aleppo pepper


  1. 1

    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.

  2. 2

    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.

  3. 3

    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