This sauce is traditionally served with grilled Lamb Kebabs. But you can use this sauce easily with other dishes, like Spaghetti, Macaroni and other pastas, it can be combined with all kind of meats in any way you like. This sauce can also be served in different ways as a sauce with a fine texture or with a more rough texture. Some cooks like to make this sauce more spicy by adding peppers, others more sweet. Here is the basic recipe.
The history of this sauce is lost in the depth of the history over the times of thousands of yours. Tomatoes are available of course in ancient Israel and it’s known that the people living in Jericho (ten thousand years ago) were using this sauce. So, calling this sauce ancient is true.
- 4-5 tomatoes
- 2-3 cloves garlic, crushed
- ¼ cup (60 ml) olive oil
- Salt to taste
Place the tomatoes on a lit grill and roast to blacken on all sides. Peel off the skin, chop finely, and add the garlic, oil, and salt.
People during the times of Canaan, loved to eat this not as sauce, but as ‘dish’. The same as my children eating it with the spoon when their mother is not watching.