Dalmatian tomato sauce (salsa/ paradajz sos) is one of the simplest recipes for the freshest, most rich tomato sauce you've ever tried, coming to you straight from the Balkan coast. It takes 1 hour from start to finish, and keeps in fridge for a few days.
This Dalmatian tomato sauce (salsa/ paradajz sos) is perfect with rice, meatballs and calamari too!
Recipe by Samir Hajdarević.
Dalmatian Tomato Sauce (Salsa/ Paradajz Sos)
Ingredients
- 4 pounds fresh tomatoes
- ¼ cup oil
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 tablespoon mint
- 1 tablespoon parsley
- Salt and pepper to taste
- 2-3 garlic cloves optional
Instructions
- Cut in a small "X" into the bottom of each tomato. Bring half a pot of water to boil on high heat. Place each tomato into the boiling water and leave for 1-2 minutes.
- Take the pot off the stove, and empty hot water. Place pot under cool water for 30 seconds. (You can also use cool water with ice cubes instead.) Tomato skin should be easy to take off now, so go ahead and skin each tomato.
- Watching that you don't get burned, squeeze each tomato into a bowl as much as you can. Tomatoes should fall apart on their own. If you prefer chunkier pieces, leave them like this. If you prefer a smoother tomato sauce, use a mixer or a potato masher to cut tomato pieces down even more.
- Warm up the pot in which you'll be making the sauce. Combine oil and butter, and warm up on medium. If you are using garlic, add it to the pan and simmer. Otherwise, add the tomatoes in start simmering. As you are simmering, start adding the spices, and mix them in. Simmer everything until all the fluid has turned into a sauce, or about 35-40 minutes.
- Serve over rice, spaghetti, other pasta, or French fries.
Notes
The sauce is perfect to use for pizza as well. Keep in fridge for up to a few days.
Tried this recipe?Let us know how it was!
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.
Thumbs down says
Paprika and mint in Dalmatian sauce? I do not think so. Maybe best to leave coastal Croatian cooking to those who have mastered it - the Dalmatians themselves - and focus on your own Bosnian culture instead of appropriating your neighbours culture as your own.
Aida says
The recipe is from a Pelješac native. Thx.