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400 ml
Easy
Published 2023
This is a sauce that people might make as an accompaniment to less spicy vegetarian dishes. It’s also great to use as a dip with Kicha. This is Tigray’s Napoletana sauce.
Roast the tomatoes over an open flame, turning until the skins become charred. Remove from the heat and set aside until cool enough to be able to peel the skin.
Remove the skin, put the tomatoes, basil and salt in a food processor and blend to a paste consistency.
Over medium heat, use a saucepan to sauté the onion in oil until translucent then add the garlic and sauté for a min