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    You are in: Home / Recipes / Moroccan Roast Red Pepper & Tomato Tagine Sauce Recipe
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    Moroccan Roast Red Pepper & Tomato Tagine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Nancy's Pantry's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.

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    Nutritional Facts for Moroccan Roast Red Pepper & Tomato Tagine Sauce

    Serving Size: 1 (592 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 439.3
    Calories from Fat 270
    Total Fat 30.1 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 52.9 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 9.3 g
    Sugars 24.7 g
    Protein 6.9 g

    The following items or measurements are not included:

    ground sumac

    roasted red peppers

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