Egyptian Tomato Sauce

chef zermane dit zermaki's Note:

This is a lovely tomato sauce to top mujadara (lentil rice) put on top of individual portions and top with caramalised onions and have yogurt cucumber salad on side. Very very nice. An arab lady said this is the best she has tasted. I hope you like it.

• Total Time: 35 mins
• Prep Time: 0 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 onion, finely chopped
• 5 -7 garlic, crushed
• 2 cups tomato juice
• 1 teaspoon vinegar
• 2 tablespoons oil (can add more)
• salt and pepper
• 1 teaspoon sugar

Directions:

1. Saute onions med heat until quite brown.
2. add garlic and cook only a little.
3. add tomato juice and sugar and cook 15-20mins.
4. Add vinegar and seasoning and cook 2 -3 minutes.

Reviews

[UmmBinat]

This was good. We had it with Mujadarra but DH preferred plain Balkan (thick) yogurt instead of this sauce with his portion. I liked it with both. I went with the lesser amount of garlic and it was quite garlicky, the vinegar I used was white vinegar, I added more oil for which I used extra virgin olive oil adding it along with the vinegar and sea salt and pepper, and I used white sugar. I would try a different sauce next time. Made for PAC Spring 2010.

[luvcook'n]

What a lovely sauce!!! Smooth and no taste of acidity. I made this in the afternoon to let the flavours meld. Served this with your "Mujadarra" . DH said that this meal is a keeper. Thank you so much for sharing. Made for African Recipe Fun.

[Chef #576048]

Love this sauce!!!! My husband couldn't get enough of it on top of his mujadarra. Definitely worth the extra effort, to serve along with a lebanese lentil rice dish.