This richly flavored Greek tomato sauce can be added to many dishes: pizza, pasta, wild salmon*, tofu, vegetables....
Λιαστή ντομάτα σάλτσα (Greek)
/liastí̱ ntomáta sáltsa/
1 cup (240 ml) boiling water
1 cup of sun-dried tomatoes
3 large cloves of garlic
1/4 cup (1,25 ml) basil leaves
4 tsp. (20 ml) parsley leaves
1 Tbs. (15 ml) each: organic lemon juice, red wine vinegar, and chopped shallot
1 tsp. (5 ml) each: soy sauce (or gluten-free liquid amino) and Dijon mustard
2 Tbs. (30 ml) olive oil
dash of red pepper flakes
1. In a bowl, pour the boiling water over the sun-dried tomatoes and garlic. Soak for 20 minutes.
2. Place the basil, parsley, and shallots in a food processor and been until very finely minced.
3. Add the tomatoes, garlic, and 1/2 cup/120 ml of the soaking liquid. Blend all together.
4. Add the lemon juice, vinegar, mustard, soy sauce/liquid amino, and red pepper flakes.
5. Blend to the thickness you want. Add extra soaking liquid if needed.
*Salmon and Sauce
serves 4
4 wild salmon fillets or wild salmon patties
1/2 cup sauce
1. Heat a frying pan over medium-high heat.
2. Spoon the tomato sauce into the pan.
3. Place the salmon on top, skin side down
(a) or cook the patties as directed, then pour the tomato sauce on top.
(a) or cook the patties as directed, then pour the tomato sauce on top.
4. Cook for 5-7 minutes or until they brown.
5. Turn the fish over and continue cooking another 5 minutes or until done.
