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Lebanese Tomato Sauce

  • Prep:
  • Total Time:
  • Yield: Makes about 1 3/4 cups

Photography: Lennart Weibull

Source: Martha Stewart Living, June 2015


  • 1 1/2 pounds medium yellow, orange, or red tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon cumin seeds, toasted
  • 1/4 teaspoon red-pepper flakes
  • 1 teaspoon coarse salt
  • 3 cloves garlic, smashed


  1. Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.

  2. Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.

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