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Spiced Tomato Saltsa

This spiced tomato saltsa recipe is courtesy of chef Jim Botsacos and is used to make his Roasted Jumbo Prawns.

  • Servings: 6

Source: The Martha Stewart Show, July Summer 2008


  • 1/2 cup extra-virgin olive oil
  • 4 medium Spanish onions, sliced lengthwise
  • Coarse salt and freshly ground black pepper
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup sweet wine, such as Mavrodaphne or sweet Marsala
  • 1 can (32 ounces) diced tomatoes in their juices
  • 6 whole allspice
  • 6 whole cloves
  • 2 sticks cinnamon, chopped into small pieces
  • 2 tablespoons coriander seeds, smashed
  • 3 tablespoons finely chopped fresh flat-leaf parsley


  1. Heat oil in a large, deep skillet over low heat. Add onions and a pinch of salt. Cover and cook, stirring frequently, until onions are soft but not browned, 20 to 25 minutes. Increase heat to medium-high, uncover, and continue cooking until onions are lightly browned. Add cumin and wine and cook until liquid is almost completely evaporated, 4 to 5 minutes. Add tomatoes and season with salt and pepper.

  2. Place allspice, cloves, cinnamon sticks, and coriander seeds in a piece of cheese cloth; tie with a piece of twine to enclose. Add spice bundle to onion mixture, cover, and let simmer until thickened, about 20 minutes. Uncover, and stir in parsley; season with salt and pepper. Remove spice bundle from skillet, remove skillet from heat; keep warm until ready to serve.


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