Hello, everyone. I’m excited to share this recipe with you, as it’s a nostalgic favorite of mine.
When I was in college, I landed an internship in downtown Tulsa, OK. Honestly, one of my favorite parts of that internship was getting to try all of the amazing food in that area. There are so many hole in the wall authentic restaurants downtown. One of my favorites was a little Greek spot called Tabouli’s. It was not at all fancy or modern or chic, but it was authentic and family owned!
Here, I was introduced to Saltsa Domata, AKA tomato sauce. This is no ordinary tomato sauce, however. It’s spiced with clove, which I know sounds like a strange combination, but it is amazing. It’s usually made from whole tomatoes, blended up, and then strained into a juice, but I actually prefer to not to strain the fiber out, not only for health benefits but also because I just think it’s more satisfying!
This recipe is quick and easy, and goes great over freshly made brown rice.
- 1 15-oz. can crushed Roma tomatoes
- 1/8 tsp ground clove
- 2 tbsp fresh parsley, chopped
- salt & ground black pepper, to taste
- If you’re making this to serve over rice, start preparing rice as needed.
- Next, mix all of the ingredients in one pot. Let simmer on low heat while rice cooks or for 10-15 minutes.
- Serve immediately or store in your refrigerator for up to 5 days.