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Charred Tomato Sauce With Pomegrante Molasses / Khashkesh |
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Print this Recipe LEBANON Makes about 1 cup Khashkesh isn’t your typical tomato sauce. Not by a long shot. Charring the tomatoes lends a distinctive smoke flavor, while the pomegranate molasses adds an unexpected sweetness and tartness. (The latter is available at Middle and Near Eastern markets, but I have also included a recipe for it.) 1 tomato, large, fresh, ripe 1 clove garlic, minced 2 tablespoons Pomegranate Molasses (see recipe under "Ground Meat, Burgers and Sausage") or 1 tablespoon balsamic vinegar 1/4 teaspoon cayenne pepper, or more to taste Salt and freshly ground black pepper, to taste 1. Preheat the grill to high. 2. Place the tomato on the hot grate and grill, turning with tongs, until charred on all sides, 8 to 12 minutes. Transfer to a platter to cool. 3. Scrape most of the burnt skin off the tomato, then combine with the garlic, Pomegranate Molasses, 1/4 teaspoon cayenne, and salt and black pepper in a food processor. Process to a coarse paste. Taste for seasoning, adding salt or cayenne as necessary; the sauce should be highly seasoned. 4. Serve, at room temperature, within 4 hours of making. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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