Dukkous al-tamat

Dukkous al-tamat

Tomato sauce

By
From
The Complete Middle Eastern Cookbook
Makes
375 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon oil
4-6 garlic cloves, crushed
750g ripe tomatoes, peeled and chopped
salt, to season
1 1/2 teaspoons Baharat

Method

  1. Heat the oil in a saucepan, add the garlic and cook for a few seconds only.
  2. Add the tomatoes and season with salt. Cover and leave to simmer on low heat for 30 minutes.
  3. Stir in the baharat and cook with the lid off for 2–3 minutes.
  4. Serve with rice, or as directed in recipes.
  5. The sauce may be stored in a sealed jar in the refrigerator and heated for use as required.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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