Dim'a Musabika (Egyptian Tomato Sauce)

"A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!"
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Ready In:
1hr 20mins




  • Heat olive oil over medium heat in a large enough pot; add onions.
  • Sauté the onions until translucent (about 6 minutes).
  • Add garlic; sauté for 2 more minutes.
  • Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
  • Add 4 cups water.
  • Stir in the vinegar, salt, black pepper, and cayenne pepper.
  • Slow simmer, stirring occasionally, for 1 hour.

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  1. dej73
    I usually use two 15oz cans of tomato sauce instead of the tomato paste and water (because that’s what I have on hand) it is amazing either way. We eat about half the sauce the night I make it, and I freeze the remaining sauce and use it as the base for my red sauce and rotini pasta. We love it!
  2. AshK5246
    A very nice dish, I used it as a bed for some grilled fish and chicken. My son didn't love it by both my husband and I really thought the spices were nice and the tang of the sauce was different and enjoyable. Reviewed for ZWT III
  3. donnafenley
    I'm having an Egypt dinner day, (gradually working my way throughg the alphabet and around the world). I made this to dip in the Fish Koftas. It is rather good. Its kind of "raw" and hot tasting - I think it could do with a little background depth - but Im not sure how to do this. But anyway, if you like hot dips, you will like it. Its easy to do.


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