Spiced tomato sauce from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 74) by José Andrés

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Notes about this recipe

  • lockerpaint on January 07, 2026

    Came out EXTREMELY acidic. It’s possible I made some mistake, but I’ve never had this result with similar recipes.

  • bernalgirl on August 15, 2024

    I eliminated the cinnamon and boosted it a bit with Burlap & Barrel tomato powder and could see making this again any time I wanted to go in a Greek direction, this is a silky, tomato-forward basic sauce, even reducing the final addition of olive oil by half.

  • pattyatbryce on July 14, 2024

    I really enjoyed this sauce and used it for the Tomato Saganaki in the same book.

  • hlange on May 15, 2024

    Nice flavor. We would have preferred to have had the seeds & skins of the fresh tomatoes removed for sauce. Next time I'd just use all canned.

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