11 Tomato Sauce Recipes to Preserve the Last of Your Summer Tomatoes Winter recipes for summer produce By SAVEUR Editors | Published Sep 15, 2016 4:00 PM Food Break out the chickpeas and eggplant for our best recipes from across the Middle East. SHARE Spinach and Potato Dumplings with Cold Tomato Sauce A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce » Cauliflower with Tomato Sauce (Gulpea) Pecorino Flans with Tomato Sauce These fluffy pecorino flans are served with a simple tomato sauce. Get the recipe for Pecorino Flans with Tomato Sauce » Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) » Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi) Turkey Momos with Tomato-Cilantro Sauce These steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini’s Kitchen in San Francisco, CA. Get the recipe for Turkey Momos with Tomato-Cilantro Sauce » Duck Borscht with Fermented Tomato Sauce Turkish Yogurt and Brown Butter Tomato Sauce Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce » Rigatoni in Tomato Sauce Hearty, satisfying rigatoni tossed in a simple tomato-herb sauce makes an unbelievably easy main dish. Get the recipe for Rigatoni in Tomato Sauce » Shakshuka Pike Quenelles with Sauce Nantua (Quenelles de Brochet) Traditionally, these quenelles are served with a sauce Nantua (made from crayfish from the region of Nantua), but you can use any shellfish, such as crab or lobster. Get the recipe for Pike Quenelles with Sauce Nantua (Quenelles de Brochet) » MORE TO READ RELATED This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth On the west coast of Greenland, Michelin-starred KOKS highlights all that the rugged landscape has to offer—from bowhead whale to beetroot. READ NOW RELATED This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay A Jello-filled, strawberry studded ode to summer. RELATED Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment The Chinese pantry staple adds nutty richness to noodles, sauces, pastries, and so much more.