Moroccan Roast Red Pepper & Tomato Tagine Sauce

Submitted by DailyInspiration

"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."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 cup

ingredients

• 14.78 ml cumin seeds
• 9.85 ml coriander seeds
• 5 cm. cinnamon sticks (or 1 tsp. ground cinnamon)
• 29.58 ml light olive oil
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 4.92 ml ground sumac (or fine zest of 1 lemon)
• 411.06 g can tomatoes
• 2-3 roasted red peppers, chopped
• 9.85 ml brown sugar
• 9.85 ml red wine vinegar
• 1.23 ml chili flakes
• salt & freshly ground black pepper

directions

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. 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.