Tomatoes simmer for a long time with tamarind paste to make this sweet-and-sour sauce, inspired by the classic marag sauces of Iraqi cuisine. It can be jarred and frozen, and is served alongside the rest of a brunch spread.
Sauté the onion in olive oil until it turns pink, then add the garlic and cumin and cook for 2 more minutes.
Stir in the grated tomato, tamarind paste, red pepper flakes, sugar, salt and water.
Once it starts boiling, lower the heat and simmer with the lid ajar for 50 minutes, stirring occasionally, until the sauce thickens.
Blend the sauce smooth if you like, then pour it into clean jars while still hot and seal the lids.
Stir the sauce often as it simmers, since the tamarind can settle and stick to the bottom of the pan. Let the jars cool to room temperature before freezing them.
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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