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.
Recipe by Samir Hajdarević.
Dalmatian Tomato Sauce (Salsa/ Paradajz Sos)
- 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
- 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.