Indulge in a culinary journey with our diverse collection of tomato mint sauce recipes, ranging from the classic Italian Salsa di Pomodoro e Menta to the refreshing and tangy Spicy Mint Chutney. Experience the perfect balance of sweet, sour, and herbaceous flavors in our Mint and Tomato Sauce for Pasta, a delightful accompaniment to your favorite pasta dishes. Explore the vibrant and aromatic flavors of Kerala-style Tomato Mint Chutney, a staple in South Indian cuisine. Discover a unique blend of tomatoes, mint, and aromatic spices in our Tomato Mint Chutney with Coconut, a versatile condiment for grilled meats, fish, and vegetables. Elevate your sandwiches and wraps with our refreshing Mint and Tomato Sandwich Spread, a delightful combination of fresh mint, tangy tomatoes, and creamy mayonnaise. Embark on a culinary adventure with our curated selection of tomato mint sauce recipes, each offering a distinct flavor profile to tantalize your taste buds.
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MINT-TOMATO SAUCE FOR LAMB
I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!
Provided by Shandeen Gemanis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g
PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.
- Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.
EGGPLANT WITH TOMATO-MINT SAUCE AND GOAT CHEESE
Categories Cheese Herb Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Lunch Goat Cheese Mint Eggplant Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
- Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
- Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.
LAMB MEATBALLS WITH SPICED TOMATO SAUCE, MINT, AND FETA RECIPE - (4.9/5)
Provided by Chezlamere
Number Of Ingredients 28
Steps:
- First the sauce: pass the tomatoes through a food mill, toast the cumin seeds for a few minutes over medium heat, until they release their aroma and are lightly browned, pound them finely in a mortar. Heat a saucepan over medium high heat for 1 minute then add oil, the rosemary and chile and heat another minute. Add the onion, thyme, cumin, cinnamon and cayenne bay leaf and saute for 5-6 minutes until the onion is translucent. Add the toms, sugar, juice and zest, heaping 1/2 tsp salt and some freshly ground pepper. Cook for 8-10 minutes over medium low heat until reduced by one third. Taste for seasoning The meatballs: first of all, I would NEVER waste my time with lamb, preferring equal amounts freshly ground beef and pork in my kichenaid grinder. That said..... preheat oven to 400 In a large bowl mix together onions, cream, yolks, cinnamon, cumin, aleppo pepper and cayenne. Place the lamb in the bowl and season evenly with 2 1/2 tsp salt and lots of pepper. Add the breadcrumbs (this is where you can make it gluten free) and parsley. Combine the mixture well. Shape the balls into 1 1/2 oz balls, or use a cookie scoop and roll the contents after scooping out all the mixture into little piles. Pour the tomato sauce into a large oven to table baking dish Line a large cookie sheet with parchment paper and place the balls on it, spacing evenly after rolling them into balls. Turn the meatballs over during cooking. Watch the process as you don't want to overcook them as they will continue cooking in the sauce. When you suspect they are done, cut one in half and inspect for any lingering red colored uncooked meat. Once they are done remove tray from oven and warm up sauce on stovetop. Once the sauce has come to a slow boil, add the meatballs gently to the sauce coating all the meatballs, then bake in the oven for about 20 minutes I usually have a bag in the freezer of pureed leeks, or a roasted baby yam in the fridge. I have been known to add about 1/2 of pureed leek and one baby yam to the meat mixture. Meatballs are a great way to hide veg on the grandchildren. Don't be tempted to add butternut squash or any other squash, it's to squashyyyy tasting. Just the yam or/and pureed leek before serving add the crumbled feta and mint over the dish.
MEATBALLS IN GARLIC, TOMATO AND MINT SAUCE
I got this recipe a long time ago and can't remember the source. It is in my recipe diary and I make it for a small gathering only. Or for a special meal. Chicken, mutton or beef can be used in this recipe.
Provided by Girl from India
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix the mince with all other ingredients for the meat balls.
- Divide into small sized balls Fry well in moderately hot oil.
- Set aside.
- For the sauce Heat 1 tbsp oil in a pan.
- Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.
Tips:
- For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice because they have fewer seeds and a more concentrated flavor.
- If you don't have fresh mint, you can use dried mint. However, fresh mint will give the sauce a more vibrant flavor.
- You can adjust the amount of garlic and chili pepper to your taste. If you like a spicier sauce, add more chili pepper. If you prefer a milder sauce, use less chili pepper or omit it altogether.
- This sauce is best served fresh. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
This tomato mint sauce is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for pasta, pizza, grilled meats, or fish. It can also be used as a dipping sauce for vegetables or crackers. With its fresh, tangy flavor, this sauce is sure to please everyone at your table.
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