Moroccan Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Moroccan
Serves: 10 cups
Ingredients
  • 3-4 red chilies to taste
  • 5 oz fresh ginger, peeled and sliced into chunks
  • 2 garlic cloves peeled
  • 2 onions coarsely chopped
  • 2 red bell peppers chopped
  • ½ cup olive oil
  • 3 tablespoons ground cumin
  • 2 teaspoons fennel seeds
  • 2 - 28 oz cans tomatoes in juice
  • 2 cups tomato juice
  • ½ cup red wine vinegar
  • 1 cup soft brown sugar
  • finely grated zest of 1 lemon
  • 1 tablespoon fine black pepper
  • 1 tablespoon salt
  • 1 cup torn or chopped cilantro leaves
Instructions
  1. Roughly chop chilies and place in a food processor with ginger, garlic, onions, bell peppers and oil and pulse to a coarse paste.
  2. Transfer to a very large pot or preserving pan. Add cumin and fennel seeds and cook over medium heat, stirring now and then, for about 30 minutes until softened, smelling aromatic and starting to thicken. Add the tomatoes, tomato juice, vinegar, sugar, lemon zest, pepper, salt, and cilantro. Cook uncovered, over a low heat, stirring occasionally to prevent catching, until it is a thick spoonable consistency (approximately 2 hours).
  3. Sauce can be stored in jars in the refrigerator for a couple of weeks and also freezes well.
Recipe by Tout va bien! (tm) at https://christymajors.com/moroccan-around-the-christmas-tree/