Garlicky tomato sauce is a familiar accompaniment to kızartma, Turkish fried vegetables. This version uses olive oil, a little vinegar and a small amount of sugar to round out the tomatoes. It is a practical home preparation, with no claim to a single regional formula.
Sarımsaklı Domates Sosu — Recipe Card
A fresh tomato and garlic sauce for vegetables and köfte
Makes 8 servings · About 600 ml (2½ US cups); 8 sauce portions of about 75 ml (5 tbsp), depending on the tomatoes.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Sarımsaklı Domates Sosu
Grate the tomatoes
Halve the tomatoes and grate their cut faces on the large holes of a box grater set over a bowl. Keep your fingers clear of the grater and discard the flattened skins. Retain all the tomato pulp and juice.
Soften the garlic and simmer
Warm the oil in a wide saucepan over medium-low heat. Stir in the garlic for 30–60 seconds, just until fragrant; do not brown it. Add the grated tomatoes, vinegar, sugar and salt. Bring to a gentle bubble, then simmer uncovered for 15–20 minutes, stirring often, until the watery edge disappears and the sauce is spoonable. Lower the heat if it starts to catch.
Check the texture and serve
Draw a spoon across the base to check that the trail closes slowly. Very juicy tomatoes may need a few extra minutes; the final yield will vary. Serve warm over cooked vegetables or alongside köfte. For later use, transfer promptly to shallow containers and refrigerate rather than leaving the pan out to cool completely.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-garlic-tomato-sauce-sarimsakli-domates-sosu. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
The base sauce is vegan and uses no gluten-containing ingredients. Use plain white wine vinegar rather than malt vinegar, and check any flavored products before substituting.
Heat level
No added chili. Keep the base as written for a mild sauce; for a hotter version, stir in 1 g (½ tsp) hot pul biber with the tomatoes.
Tomato choice
Use ripe, flavorful tomatoes. Plum tomatoes usually thicken faster; watery slicing tomatoes may take longer. The sugar rounds the flavor but does not remove acidity or make the sauce shelf-stable.
How to store and reheat Sarımsaklı Domates Sosu
Refrigerate in shallow covered containers at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F). Use within 3 days or freeze in portions for up to 2 months for best quality. Thaw in the refrigerator. Reheat while stirring to at least 74°C (165°F). This is not a tested canning recipe: do not keep it at room temperature, even in a sealed jar.
Sarımsaklı Domates Sosu: questions and answers
Can I use canned tomatoes?
Yes. Substitute 800 g (28.2 oz) plain crushed tomatoes with their juice. Skip grating and follow the same simmering method; check the salt because canned products vary.
Why is my sauce watery?
Tomatoes release different amounts of juice. Use a wide pan and simmer uncovered, stirring, until the loose liquid reduces. Avoid high heat that scorches the bottom before the liquid evaporates.
