Sauce & temper
Blooming tomato paste
salça açma
Briefly frying tomato paste in oil so the raw aroma cooks off and the sugars caramelise. The flavour depth of stews is set at this stage.
When to use
Kuru fasulye, chickpea stew, mince stews, pilaf with mince. Skipping it leaves a flat, raw taste.
Common mistake
Dropping the paste directly into water — flavour goes sour and flat. It has to fry in oil first.
Steps
- After browning the onion (half-moons, 4–5 min), push to the side and add tomato paste to the centre (1–2 tablespoons).
- Stir the paste through the oil for 1–2 min on medium-low.
- It darkens, the oil takes a red sheen, the smell softens.
- Add water or stock at once — the paste mustn't scorch.
- Bring to a simmer.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.