Last week, we shared our legendary tomato sauce, and this week we’re back with 4 different winter sauce recipes. Menemen Sauce, Shakshuka, Pepper Sauce, and Lutenitsa… These recipes will not only bring variety to your table, but also help you preserve the flavors of summer in jars all through the winter! Your go-to winter and tomato sauce recipes, ready to serve!
00:50 – Shakshuka (Eggplant Recipe)
03:08 – Menemen Sauce (Eggs with Tomato Base)
04:05 – Pepper Sauce (Spicy Köfteci Style)
05:21 – Lutenitsa (Grilled Eggplant, Pepper & Tomato)
Şakşuka/ Shakshuka – Summer Eggplant & Pepper with Tomato Sauce
9 long eggplants, about 1.5 kg
25 green chili peppers, about 250 g
2.5 kg tomatoes
1/3 cup olive oil
10–12 cloves garlic, finely chopped
1 tablespoon sugar
2 tablespoons vinegar
1 tablespoon salt
• Mark the bottoms of the tomatoes with an “X”, blanch in boiling water for 15–30 seconds, then transfer to cold water. Peel easily, halve, and remove the core. Blend into a smooth puree.
• Peel the eggplants in stripes, dice them, and soak in salted water for 15 minutes. Slice the peppers into half-finger pieces.
• Heat oil and fry the eggplants first, then the peppers. Place fried vegetables in a sieve or on a tray without crowding, shake off excess oil, and immediately season with a pinch of salt.
• In a wide pot, heat olive oil, add garlic, and cook gently without browning. Add the tomato puree, sugar, salt, and vinegar. Simmer over low heat for 20–25 minutes until thickened.
• Add the fried eggplants and peppers into the tomato sauce and cook together on low heat for another 7–8 minutes so the flavours combine.
•Transfer into sterilized jars while hot, seal with sterilized lids, and store in a cool, dark place. You can use them up to a year. Refrigerate after opening.
• Optional: Place leftover tomato skins on top during simmering for extra aroma, then remove before storing.
Menemen Sauce – Tomato & Pepper Base for Turkish Menemen
5 kg tomatoes
1 kg green pepper
2/3 cup olive oil
1 tablespoon salt, adjust to your taste
Vinegar, optional
Sugar, optional
• Score the bottoms of the tomatoes with an “X”, blanch in boiling water for 20–30 seconds, transfer to cold water, and peel. Roughly chop and blend.
• Slice the green peppers. Heat olive oil in a wide pan, add the peppers, and sauté until their colour becomes brighter and slightly softened.
• Add the tomato puree and stir. Simmer on medium heat, stirring occasionally, until the mixture thickens and excess water evaporates.
• Season with salt to taste, and if desired, add around a spoon of vinegar and sugar for balance.
• Pour the sauce into sterilized jars, seal tightly with sterilized lids, and store in a cool, dark place. You can use them up to a year. Refrigerate after opening.
Pepper Sauce – Spicy & Tangy
1 kg red sweet peppers, bell peppers work great
12 dry Arnavut (hot) peppers, or any hot pepper that you like
6 tablespoons olive oil
½ cup water
4 cloves garlic, finely chopped
1 heaping teaspoon salt
2 tablespoons vinegar
• Coarsely chop the red peppers and process them in a food processor. Add the hot peppers and pulse until no large chunks remain.
• Heat olive oil in a pot, add the garlic, and sauté gently without browning. Add the processed peppers, water, salt, and vinegar.
• Simmer for about 15 minutes, stirring occasionally, until the peppers are softened but still slightly firm.
• Transfer to sterilized jars while hot and seal with sterilized lids. Store in a cool, dark place. You can use them up to a year. Refrigerate after opening. This sauce is perfect as a condiment with grilled meat or sandwiches.
You can watch the video and get the full lutenitsa recipe at this link: • Dip Sauce, Pasta Sauce, Sandwich Spread an...
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