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Tomato Sauce with Browned Butter and Cumin
Deeply savory and packed with umami, browned tomato paste makes an excellent base for this Turkish-inspired sauce, enhanced by butter and spices. Dried mint has a distinct menthol-like tang that balances the mixture’s richness, but dried oregano works well, too. This recipe yields enough sauce to coat 1 pound of pasta—also toss in a dollop of plain whole-milk yogurt for a play on Turkish dumplings called manti. The sauce also complements hearty grains, such as bulgur or freekeh, and is delicious over lamb chops or salmon. We recommend finishing dishes featuring this sauce with a sprinkle of chopped fresh flat-leaf parsley or mint, adding bright, herbal notes.
Makes
1 1/4 cups
20 minutes
Ingredients
-
4
tablespoons salted butter, cut into 4 pieces
-
1
teaspoon cumin seeds
Directions
-
01In a 12-inch skillet over medium, melt the butter. Add the cumin seeds and cook, stirring often, until the seeds are sizzling and the butter is golden brown with a nutty aroma, 1 to 2 minutes.
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