Inspired by marag, a classic Iraqi sauce, this sweet-and-sour condiment is made by simmering tomatoes with tamarind paste. It can be portioned into jars and frozen, then served with brunch dishes.
Sauté the onion in olive oil until softened. Add the garlic and cumin and cook for 2 minutes more.
Stir in the grated tomatoes, tamarind paste, Turkish red pepper flakes, sugar, salt and water.
Once the sauce comes to a boil, lower the heat and simmer for 50 minutes with the lid ajar, stirring occasionally, until thickened.
If you like, blend the sauce until smooth. While it is hot, pour it into clean jars and close the lids.
Stir the sauce often as it simmers; the tamarind can settle and stick to the bottom of the pan. Let the jars cool to room temperature before freezing.
50 dakika kaynattıktan sonra sosum hâlâ suluydu, kısık ateşte 20 dakika daha kaynatmam gerekti; 1,5 kilo domates yerine biraz daha az kullansam belki daha hızlı koyulaşırdı.
Tamarind ezmesi bulamadığım için yerine nar ekşisiyle limon suyu karışımı kullandım, ekşiliği yakaladım ama tamarindin o kendine has tatlı-ekşi derinliği eksik kaldı; bir dahaki sefere ikisini yarı yarıya karıştırıp deneyeceğim.
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