Turkish Tomato Sauce

This flavorful tomato sauce tastes delicious drizzled atop eggplant rollups, stirred into caponata, or even tossed with pasta.

1 (15-ounce) can diced tomatoes, no-salt-added, drained

3 tablespoons extra virgin olive oil

3 tablespoons tomato paste, no-salt-added

1 small onion, finely chopped

1 garlic clove, minced

1 teaspoon dried oregano

1 teaspoon salt

Heat olive oil on medium low and then add tomato paste and cook, stirring until the olive oil begins to turn orangey-red.
Add all the onion, garlic, oregano and cook for 3-5 minutes
Add the diced tomatoes, drained and mix, also smashing the tomatoes until the sauce is smoother.

An Oldways recipe, adapted from Spice Trekkers and Escoffier, created in Partnership with The Peanut Institute peanut-institute.org

Sign up for our newsletters