Tomato Yogurt Sauce

Published July 1, 1993.

Why this recipe works:

For the best raw tomato and salsa recipes we discovered that peeling tomatoes for raw sauces is optional and that seeding causes them to lose much of their juice. For uncooked sauce recipes—especially for pasta—we wanted as much juice as possible so we made seeding an optional step. We found… read more

For the best raw tomato and salsa recipes we discovered that peeling tomatoes for raw sauces is optional and that seeding causes them to lose much of their juice. For uncooked sauce recipes—especially for pasta—we wanted as much juice as possible so we made seeding an optional step. We found that salting, which some cooks like to do to intensify the tomato flavor and to draw out their juices, only made the tomatoes saltier. We also found that when our tomatoes were less than perfect, a pinch of sugar sprinkled on after dicing boosted their flavor significantly.

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Makes about 2 cups

Serve with grilled fish, boiled potatoes, or as a filling for pita bread. You can also add 2 tablespoons chopped scallion or 1/4 cup diced cucumber to this sauce.

Ingredients

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