MOROCCAN ROAST RED PEPPER & TOMATO TAGINE SAUCE

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Moroccan Roast Red Pepper & Tomato Tagine Sauce image

This is a very rich sauce that makes a delicious accompaniment to herbed couscous dishes, as well as, grilled vegetables, fish and all meats. Leftovers freeze well. Recipe is taken from my Sauces, Salsas and Marinades cookbook.

Provided by DailyInspiration

Categories     Sauces

Time 50m

Yield 1 cup

Number Of Ingredients 13

3 teaspoons cumin seeds
2 teaspoons coriander seeds
5 cm. cinnamon sticks (or 1 tsp. ground cinnamon)
2 tablespoons light olive oil
1 onion, chopped
2 -3 garlic cloves, chopped
1 teaspoon ground sumac (or fine zest of 1 lemon)
1 (14 1/2 ounce) can tomatoes
2 -3 roasted red peppers, chopped
2 teaspoons brown sugar
2 teaspoons red wine vinegar
1/4 teaspoon chili flakes
salt & freshly ground black pepper

Steps:

  • Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
  • Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.

Nutrition Facts : Calories 439.3, Fat 30.1, SaturatedFat 4, Sodium 53, Carbohydrate 42.5, Fiber 9.4, Sugar 24.7, Protein 6.9

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