This Turkish sauce is made by quickly thickening tomatoes with vinegar and tomato paste in a pressure cooker. The recipe contains no nuts making it a sauce that can be served safely to people with allergies.
Roughly chop the tomatoes.
Place the tomatoes, tomato paste, garlic cloves, vinegar, sugar, and salt in a pressure cooker and close the lid.
Once pressure is reached, cook for 10 minutes, then release the pressure.
Add the olive oil and blend until smooth.
Let the sauce cool slightly before blending it; blending hot liquid in a closed blender can cause the lid to pop off.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
