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Tomato Sauce with Browned Butter and Cumin

Tomato Sauce with Browned Butter and Cumin

By Rose HattabaughOctober 17, 2023

  • Makes
    Makes 1 1/4 cups
  • Cook Time
    20 minutes

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.

Ingredients
  • 4

    tablespoons salted butter, cut into 4 pieces

  • 1

    teaspoon cumin seeds

  • 1

    6-ounce can tomato paste (⅔ cup)

  • Kosher salt and ground black pepper

  • 1

    teaspoon Aleppo pepper OR ½ teaspoon sweet paprika plus ¼ teaspoon red pepper flakes

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon dried mint OR dried oregano

Step 1

In 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.

Step 2

Add the tomato paste, 1 teaspoon salt and ½ teaspoon black pepper; cook, stirring often, until the paste browns and slightly sticks to the pan, 1 to 3 minutes. Add the Aleppo pepper, garlic and mint; cook, stirring, until fragrant, about 30 seconds. Add 1 cup water and bring to a simmer over medium-high, scraping up any browned bits. Reduce to medium-low and cook, stirring, until slightly thickened, about 2 minutes. Off heat, taste and season with salt and black pepper.