Domates Salçası
トルコ料理の心臓部！太陽が凝縮された旨味トマトペースト
Description
An absolute basic condiment in Turkish cuisine, comparable to Japanese miso, made by boiling down ripe tomatoes into a paste and sun-drying them.
Classification: For Everyone,Paste,Turkish Miso
Shops selling Domates Salçası
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How to use
Ingredients
- Ripe tomatoes
- Rock salt
Instructions
- [Authentic Recipe]
- Wash fully ripe red tomatoes harvested at summer's end, chop roughly, and simmer in a large pot until soft.
- Pass the broken-down tomatoes through a sieve to remove skins and seeds, making a smooth puree.
- Add salt to the puree, pour into a wide shallow tray, and place under Turkey's strong summer sun for days. Evaporate moisture completely, stirring occasionally, until it becomes a thick paste (sun-drying doubles the umami).
Learn more Substitutes, pairings, tips
Key spices
Intense tomato umami and acidity
Substitutes at Japanese supermarkets
Tomato paste (unsalted)
Pairing
Stews and all soups
Trivia
[For Everyone] Turkish food is red thanks to this salça. Factory cans exist, but homemade ones sun-dried by Omoni (mothers) in summer have vastly superior umami.
Eating tips & etiquette
[Unique Eating] Mix with olive oil, spread generously on bread (ekmek), and eat as is for breakfast or a snack for the best experience!
Allergen
None