This sauce is incredible! A tomato and dill-erific flash of summer, with the warm, comforting aroma and flavor Italian food inspired. Mark Bittman: your genius graces my kitchen two nights in a row (See Eggplant Parmesan). Though Bittman suggests pairing this adaptable recipe with roasted meat, we used it to top steamed green beans, and for days afterwards to spread on sandwiches. It would also make for a marvelous pasta sauce or raw vegetable dip.
Adapted from Mark Bittman’s “How to Cook Everything”
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- 1/3 cup yellow onion, minced
- 1/4 cup extra virgin olive oil
- 1.5 cups tomatoes, cored, seeded and finely diced tomatoes
- 1/4 teaspoon sea salt, or more to taste
- freshly ground black pepper to taste
- 3 tablespoons crushed or dried dill
- 1/2 cup plain yogurt or sour cream
- Combine the onion and olive oil in a medium pan and turn the heat to medium low. Cook until softened, not browned, for about 10 minutes.
- Add the tomatoes and raise the heat to medium. Stir frequently and cook for about 10 minutes, until the mixture becomes "saucy". Gently press the tomatoes with the back of your wooden spoon or spatula to release the juices.
- Mix in the salt, pepper and dill. Remove the sauce from the stove top and transfer to a serving bowl.
- Mix in the yogurt.
- Toss with steamed green beans and penne pasta, or serve over baked chicken and rice. Store leftovers in a jar or airtight container for up to 3-5 days.