Be it a crisp, a fried potato wedge, fried shrimps, fish… the list is endless! This sauce is an excellent dipper for many varieties of grills, frys, and even works wonders with rice-based dishes. Try it with Mujadara, Biryani, and even over a freekeh pilaf!
Make it and see how it just works with anything!! And make sure to use it at the base of your homemade burgers too!
Saute the garlic along with the DS Red Shatta in the olive oil. Allow the garlic to brown slightly.
Once browned, add the tomato puree and mix to combine. Sprinkle with salt and black pepper. Bring the mixture to a boil.
Once boiled add the broth. Mix all to combine and bring back to a boil. Once boiling, reduce the heat to medium, and simmer for 10 minutes, or until the mixture reduces and thickens slightly, occasionally stirring.
When the tomato sauce is slightly reduced, add the cold butter, 1 cube at a time, until completely melted and incorporated. Repeat, until all butter had been added and incorporated. Remove from the heat, pour onto a serving bowl, and sprinkle with chopped coriander.
The sauce is now ready to serve or can be placed in an airtight jar in the fridge for up to 1 week.
