One of my best experiences was when I first made Israeli tomato sauce from scratch. I had been craving something homemade and comforting, so I gathered all the ingredients—olive oil, fresh tomatoes, cumin, paprika, and fresh herbs.
As the onions and garlic sautéed, the smell filled the kitchen, and I knew I was on the right track. Slowly, I added the spices and vegetables, letting everything simmer together.
The sauce thickened beautifully, and the flavors blended perfectly. When I finally tasted it, I couldn’t believe how delicious it was!
I paired it with warm bread, and every bite felt like a cozy hug. That day, I not only learned to make a fantastic sauce but also created a memorable and fulfilling experience.
Why This Israeli Tomato Sauce Is The Only One You’ll Need
This Israeli tomato sauce is the only one you’ll need because it perfectly balances rich, savory flavors with a hint of sweetness and spice.
The combination of fresh herbs like basil and parsley, along with cumin and paprika, creates a unique, aromatic base that enhances any dish.
Whether used for shakshuka, pasta, or as a dip, its versatility and depth of flavor make it a must-have in every kitchen.
Easy to make with simple ingredients, this sauce brings authenticity and comfort in every bite, making it a go-to recipe you’ll keep coming back to.
How To Prepare Israeli Tomato Sauce?
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Course: Sauce, Condiment
- Difficulty: Easy
- Cuisine: Israeli
- Calories: 130 per serving
- Yield: 4 servings (about 1 ½ cups)
Kitchen Utensils
- Large saucepan or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Can opener
- Measuring spoons
Ingredients
- 1 can (400g) of crushed tomatoes
- 100g tomato paste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 celery stalks, chopped
- 1 carrot, cubed
- 4 cloves garlic, crushed
- 1 teaspoon fresh basil
- 1 teaspoon oregano
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon paprika
Instructions
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the celery and carrot to the pan, and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the garlic and cook for 1 more minute, allowing the garlic to release its aroma. Pour in the crushed tomatoes and tomato paste, and mix everything together.
4. Add the basil, oregano, fresh parsley, kosher salt, black pepper, brown sugar, and paprika. Stir well to combine all the ingredients.
5. Simmer the sauce over low to medium heat, uncovered, for about 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce will thicken and the flavors will meld together.
6. Taste and adjust seasoning if necessary. If the sauce is too tangy, add a little more sugar to balance the flavor.
7. Once done, remove the sauce from the heat and let it cool slightly before serving. This sauce pairs well with pasta, meats, or as a base for other dishes.
Note:
This sauce is extremely versatile. You can make it in large batches and store it in the refrigerator for up to a week.
It also freezes well if you want to keep some for later use. If you’re using canned tomatoes, look for a brand that doesn’t add any preservatives or added sugars for the most authentic taste.
Serving Suggestions
➤ This sauce pairs perfectly with grilled chicken, lamb, or beef. It adds a burst of flavor and moisture to the dish.
➤ Pour this sauce over a bowl of fluffy rice or couscous for an easy, comforting meal.
➤ Don’t limit this sauce to just Middle Eastern dishes. It’s great on pasta, too. Just add a little Parmesan on top for extra indulgence!
➤ Israeli Tomato Sauce makes a fantastic dip for warm pita bread or falafel.
Tips and Variations
1. Add Heat: If you like your sauce with a little kick, you can throw in a pinch of chili flakes or a chopped fresh chili along with the garlic.
2. Sweet and Savory Twist: If you prefer a sweeter sauce, increase the sugar slightly. This brings out the natural sweetness of the tomatoes.
3. Roast Your Tomatoes: For a deeper flavor, try roasting your tomatoes in the oven for 20 minutes before using them in the sauce. This gives the sauce a lovely smoky undertone.
4. Herb Variation: If parsley isn’t your favorite, you can try basil or oregano for a different flavor profile.
Tips And Tricks For Perfect Israeli Tomato Sauce
➢ For the best flavor, use ripe, in-season tomatoes. If using canned, go for whole tomatoes with no added preservatives.
➢ Add a pinch of sugar to balance the acidity of the tomatoes, especially if they’re tart.
➢ Let the cumin, coriander, and paprika cook for a minute in the olive oil to release their full aroma.
➢ For a thicker sauce, simmer longer; for a thinner one, add a splash of water.
➢ Use an immersion blender if you prefer a silky-smooth texture.
➢ Garnish with parsley or basil for a burst of freshness and color.
Can Muslims Have Tomato Sauce?
Yes, Muslims can have tomato sauce as long as the ingredients and preparation method comply with halal guidelines.
Traditional tomato sauce made from tomatoes, olive oil, garlic, and spices is generally halal and permissible.
However, it’s important to ensure that no non-halal ingredients, such as alcohol or animal-derived products, are included. Always check the label when purchasing store-bought tomato sauce to confirm it’s halal-certified.
FAQs about Israeli Tomato Sauce
Can I use fresh tomatoes instead of canned?
Yes, you can use about 4 fresh tomatoes, chopped, instead of canned crushed tomatoes for a fresher taste.
What can I serve Israeli tomato sauce with?
This sauce pairs wonderfully with dishes like shakshuka, pasta, grilled meats, or even as a dipping sauce for bread.
Can I make this sauce ahead of time?
Yes, Israeli tomato sauce can be made ahead and stored in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Can I adjust the spice level?
Absolutely! You can modify the spices by adding more cumin or paprika for a spicier flavor, or reducing them for a milder version.
How can I make the sauce thicker?
If you prefer a thicker sauce, simply simmer it longer to allow more of the liquid to evaporate or add a small amount of tomato paste.
Conclusion
Making the Israeli tomato sauce was a successful and rewarding experience. It was not just about the delicious flavor I created, but also about the joy of experimenting with new ingredients and techniques in the kitchen.
The process brought me a sense of accomplishment and boosted my confidence in cooking. Every step, from chopping vegetables to savoring the final dish, felt like a small victory.
It reminded me that success in the kitchen doesn’t just come from following a recipe but from enjoying the journey and embracing creativity.
This experience has inspired me to try more new recipes, making every meal an opportunity for growth and discovery.
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Israeli Tomato Sauce
Equipment
- Large saucepan or Dutch oven
- Cutting board
- knife
- Wooden spoon
- Can opener
- Measuring spoons
Ingredients
- 1 can 400g of crushed tomatoes
- 100 g tomato paste
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 celery stalks chopped
- 1 carrot cubed
- 4 cloves garlic crushed
- 1 teaspoon fresh basil
- 1 teaspoon oregano
- 1 tablespoon fresh parsley chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the celery and carrot to the pan, and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the garlic and cook for 1 more minute, allowing the garlic to release its aroma. Pour in the crushed tomatoes and tomato paste, and mix everything together.
- Add the basil, oregano, fresh parsley, kosher salt, black pepper, brown sugar, and paprika. Stir well to combine all the ingredients.
- Simmer the sauce over low to medium heat, uncovered, for about 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce will thicken and the flavors will meld together.
- Taste and adjust seasoning if necessary. If the sauce is too tangy, add a little more sugar to balance the flavor.
- Once done, remove the sauce from the heat and let it cool slightly before serving. This sauce pairs well with pasta, meats, or as a base for other dishes.