Tomato Yogurt Sauce
By America's Test KitchenPublished on September 12, 2011
Time
10 minutes
Yield
Serves 3 (Makes about 2 cups)
Ingredients
Before You Begin
Serve with grilled fish, boiled potatoes, or as a filling for pita bread. You can also add 2 tablespoons chopped scallion or 1/4 cup diced cucumber to this sauce.
Instructions
- Mix all ingredients, including salt and pepper to taste, in a medium bowl. The mixture can be set aside at room temperature for a couple of hours, but should not be refrigerated or it will lose flavor.
Time
10 minutesYield
Serves 3 (Makes about 2 cups)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For the best raw tomato and salsa recipes we discovered that peeling tomatoes for raw sauces is optional and that seeding causes them to lose much of their juice. For uncooked sauce recipes—especially for pasta—we wanted as much juice as possible so we made seeding an optional step. We found that salting, which some cooks like to do to intensify the tomato flavor and to draw out their juices, only made the tomatoes saltier. We also found that when our tomatoes were less than perfect, a pinch of sugar sprinkled on after dicing boosted their flavor significantly.
Before You Begin
Serve with grilled fish, boiled potatoes, or as a filling for pita bread. You can also add 2 tablespoons chopped scallion or 1/4 cup diced cucumber to this sauce.
Instructions
- Mix all ingredients, including salt and pepper to taste, in a medium bowl. The mixture can be set aside at room temperature for a couple of hours, but should not be refrigerated or it will lose flavor.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments