GREEK TOMATO SAUCE RECIPE RECIPES

PENNSYLVANIA GREEK SAUCE RECIPE | ALLRECIPES

Pennsylvania Greek Sauce Recipe | Allrecipes image

This is my sister Dawn's recipe for good, old-fashioned, northwest-Pennsylvanian Greek sauce for topping your burgers and dogs.

Provided by Larissa Smith

Categories Sauces

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 pound ground beef
2 small onions, chopped
1 (8 ounce) can tomato sauce
1 cup water
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon crushed red pepper flakes
2 teaspoons prepared yellow mustard

Steps:

Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

Nutrition Facts : Calories 78.3 calories, CarbohydrateContent 2.5 g, CholesterolContent 23 mg, FatContent 4.6 g, FiberContent 0.6 g, ProteinContent 6.8 g, SaturatedFatContent 1.8 g, SodiumContent 217.9 mg, SugarContent 1.3 g

TURKISH KEBABS WITH TOMATO CHILLI SAUCE RECIPE | BBC GOOD FOOD

Turkish kebabs with tomato chilli sauce recipe | BBC Good Food image

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 16

Ingredients

2 garlic cloves
200g Greek yogurt
1 lemon , juiced
2 tsp tomato purée
2 tsp chilli flakes (Aleppo are nice)
2 tsp sumac
4 chicken breasts , cut into chunks
300g baby plum tomatoes
1 thumb-sized red chilli , stem removed
2 tbsp extra virgin olive oil
1 small red onion , sliced
1 tbsp pomegranate molasses
4 Middle Eastern flatbreads
long pickled chillis (guindillas)
a handful fresh coriander
a handful fresh flat-leaf parsley

Steps:

Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.

Nutrition Facts : Calories 276 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.4 milligram of sodium

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PENNSYLVANIA GREEK SAUCE RECIPE | ALLRECIPES

This is my sister Dawn's recipe for good, old-fashioned, northwest-Pennsylvanian Greek sauce for topping your burgers and dogs.
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