Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest.
Yield: serves 6
2 minced garlic cloves
1 tsp. freshly squeezed lemon juice
2 cups plain, whole milk Greek yogurt (16 oz.)
Kosher salt to taste
2 cups canned diced tomatoes, drained (14 oz.)
1⁄4 lb. unsalted butter
2 tbsp. maraş pepper
1 tbsp. dried spearmint, rubbed through a sieve
1 tbsp. sumac
Make the yogurt sauce: In a small mixing bowl, combine the garlic and lemon juice and let stand for 5 minutes. Stir in the yogurt and season to taste with kosher salt; set the yogurt sauce aside.
Make the tomato sauce: Melt the butter over medium heat. Allow the foam to subside and the milk solids to brown lightly, about 8 minutes. Reduce the heat to medium-low, and add the tomato. Simmer in the brown butter until the tomato is soft and jammy, about 15 minutes. Season to taste with kosher salt and set aside.