Šalša, the ultimate tomato sauce, is your passport to flavor perfection that defines Croatian Dalmatia! This few ingredient Adriatic marvel combines sun-ripened tomatoes (all sizes and types work) with aromatic herbs, resulting in a rich and savory base. Shall we?
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Background
Šalša, known also as šug o'poma, is a simple tomato sauce hailing from Croatia, (specifically the Dalmatian coast on the Adriatic). Our easy version comes from the Pelješac peninsula.
Šalša is a versatile sauce. You can use it for pizza, stuffed peppers, rice, meatballs, pasta, lasagna, soup, or as a base, dip, or marinade. As far as we're concerned, there is no wrong way to have šalša!
It consists of just a few natural ingredients, just as a good tomato sauce should.
In fact, you'll notice similarities to Marcella Hazan's delicious classic tomato sauce. However, šalša is generally made with fresh tomatoes, the onion is optional (although recommended), and there are some everyday herbs involved.
You can make it in small or large quantities, and adjust the seasonings to your taste. Our šalša recipe is for 4 servings, but you can easily quadruple it, and freeze some of it for later. (Or make huge quantities of it and jar it.)
Ingredients
Tomatoes: look for fresh heirlooms, tomatoes on the vine, Roma, beefsteak, or cherry tomatoes. The ripeness of the tomatoes decides šalša acidity. The less ripe the tomatoes, the more acidic the sauce.
Oil: while olive oil is preferred, it will influence šalša taste the most out of all oils (especially homemade). Other options are sunflower, vegetable, or avocado oil.
(Optional) butter: although not everyone uses butter, it's the trick to that buttery texture and sauce richness. We highly recommend it!
(Optional) onion: this is one ingredient that is used in šalša 50/50. Some love it, some not so much. It's really up to you!
Garlic: fresh, minced or diced.
Herbs: (best if they're fresh, but the equivalent volume of dried herbs will do)
- parsley,
- basil,
- mint (mint seems to be the point of contention, but we like it)
- bay leaf (whole, take it out at the end).
Seasonings: salt and pepper to taste. (Optional) paprika in small quantities for the smokiness factor.
Sugar: sugar is there to counteract acidity. Too much will make the sauce sweet, so be careful with it.
(Optional) baking powder: if the sauce is too sour, a pinch of baking powder (or a little bit more) to correct the course.
(Optional) This sauce is versatile and can be adjusted to your taste even more with carrots, celery, bay leaf, oregano, chili pepper, and white wine.
(Note: if freezing the sauce, add less seasonings. It's better that the sauce is a little bit bland if you plan to use it for future dishes, as more seasonings will be added at cooking time.)
Instructions
Step 1. Cut "x" on the bottom of each tomato. Boil for 3-5 minutes.
Step 2. Transfer to a bowl with water and ice. Skin with a knife or hands. Discard skins. Transfer tomatoes to another bowl. Squeeze and keep all meat and juices. If needed, dice with a knife.
Step 3. Heat oil and butter. Add garlic (and onion if using it) and simmer. Add tomatoes, herbs, and seasonings. (Alternatively, you can cook for 40-45 minutes, then add herbs and seasonings) Stir well and often.
Step 4. Simmer another for 30-45 minutes, or until the sauce is reduced, and fluid mostly evaporated.
(Total cooking time is between 70-90 minutes.)
Handling
Serving: serve warm over your favorite pasta, as a base for lasagna and pizza, in stuffed peppers, soup, marinade, sandwiches, or anything else you make with tomato sauce.
Storing: keep homemade šalša tomato sauce in the fridge for up to 3 days, or in the freezer for up to 4 months. When ready to use, thaw, and then reheat using your preferred method. Add a little bit of water if necessary.
How to jar šalša
It's easy to jar Dalmatian (Croatian) tomato sauce šalša for later use.
- Thoroughly wash jars in hot water, and turn them upside down to dry. Once they're completely dry, place them on a pan (or oven tray) right side up, leaving a little bit of space in between each.
- Transfer the tray to a cold oven. Set the temperature to 300°F (150°C), and place the jars inside. Heat up for 15 minutes.
- Meanwhile, thoroughly wash jar lids in boiling water, and let them air dry.
- (Use mittens and kitchen towels to protect your hands.) Take the tray or pan with jars out carefully. Pour hot šalša into hot jars. Fill each jar to the top, close the lid tightly, flip the jar around, and leave standing upside down for 30 minutes so that it seals.
- Transfer to a dark, cool place for up to a year.
More Tomatoes
- Stuffed Tomatoes
- Sataraš: Veggie Sauce
- Egg Sataraš: Veggie Sauce with Eggs
- Turšija: Fermented Veggies
Thoughts?
If you made šalša (šug o' poma) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno and bon appetit!
(Adapted from the recipe by S. Hajdarević)
Šalša (Šug o' Poma) Croatian (Dalmatian) Tomato Sauce
Ingredients
- 4 pounds fresh tomatoes heirloom, roma, or beefsteak tomatoes
- 4-5 tablespoons olive oil or vegetable, coconut, sunflower oil
- 1-2 tablespoons butter
- 1-2 tablespoons sugar
- (Optional) a pinch of baking powder
- 2-3 garlic cloves peeled and minced
- (Optional) 1-2 onions peeled and diced to your liking
Herbs and seasonings (mix, add, omit and adjust to your taste)
- 1 tablespoon parsley
- 1 tablespoon basil
- 1 tablespoon paprika
- Salt and pepper to taste use less if you plan to use it later
- (Optional) 1 tablespoon mint
- (Optional) 1 bay leaf take out after cooking
Instructions
- Cut an 'x' on the bottom of each tomato. Fill up a large pot halfway with water, and bring to a boil on high. Place tomatoes into the boiling water and leave for 3-5 minutes. (Don’t overboil.)
- Transfer tomatoes into a medium-sized bowl with cold water and ice cubes, and leave for a couple of minutes. Skin tomatoes with fingers or a knife keeping as much tomato meat and juices as possible, and transfer to a dry bowl. (Discard skins.) Squeeze each tomato until it's falling apart while keeping all the juices. Cut up remains with a knife.
- In a large pot heat up oil and butter on medium. Add garlic and onion (if using it) and simmer. Add the tomatoes, and continue simmering, stirring often. (You can mix the herbs and seasonings in now, or at the end of cooking.) Cook for 40-45 minutes. Bring the temperature down to low.
- If you haven't, add herbs and seasonings, and simmer the sauce on low for another 30-45 minutes, or until ingredients have reduced and liquid mostly evaporated, frequently stirring. (Total cooking time is between 70-90 minutes or until your preferred sauce thickness.)
- (Optional) For a smoother, creamier sauce, blend down more with an immersion blender.
- Serve over pasta, polenta, or rice, or use it as a base for lasagna. Store in the fridge for up to 3 days or in the freezer for up to 4 months. Reheat using your preferred method. (Look at the article for jarring instructions.)
Video
Notes
- Acidity
- Ingredients
- Volume
Julie at Hostess At Heart says
What a beautiful dish! I love when simple ingredients become spectacular dishes. I've visited Italy a couple times but never got to the areas that you spoke of. I really enjoyed your description of traveling by train. I enjoyed traveling by train too.
Aida says
Thank you Julie! I've noticed you have some great recipes with simple ingredients. This part of the world described above is in Croatia which neighbors Italy - well worth a visit next time you are in the area, especially if you like the beach.
demeter | beaming baker says
"Cook from your eye." Love it! That's the beautiful thing about cooking, isn't it? You cook with your eyes and from your heart. 🙂 I feel like I learned so much in this post. The way you talked about summers by the sea and those long train rides really took me to a different part of the world. Great sauce recipe! Can't wait to see more posts, Aida. 🙂
Aida says
Thanks Demeter! 🙂 More recipes on the way
Marwah says
This was so delicious! I made it this afternoon and just like you said, it really did take exactly one hour from start to finish on my first attempt! This sauce recipe is WAY better than anything that comes out of a can or jar; you can really taste the freshness and sweetness of the tomatoes. I served it over spaghetti and it was wonderful 🙂 I can't wait to try the meatball recipe next!
Aida says
Glad the sauce turned out well! It definitely has that freshness taste. Some tomato sauce can be heavy on a stomach, but this one was fluffy and light. Let me know if you made any Marwah changes. 🙂
Marwah says
Not this time! 🙂 I made it exactly as written 🙂 It was so nice and easy!
Tara says
This was delicious! Such a wonderful light sauce for pasta. Perfect use of summer tomatoes.
Aida says
Thanks Tara! Glad you liked it.
Michael Beric says
I love the way you describe the trip from Sarajevo to Ploce. I was once young and traveled like that from BanjaLuka to Sibenik. I remember the first breath and aroma of the sea... Best regards to you.
Aida says
The story was written by my friend. He'll be happy to read you enjoyed it. But yes, nothing like that first hit of aroma as you reach the seaside.
Aida says
The recipe is from a Pelješac native. Thx.