Moroccan Roast Red Pepper & Tomato Tagine Sauce Recipe

Name: Moroccan Roast Red Pepper & Tomato Tagine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

504

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons cumin seeds, 2 teaspoons coriander seeds, 5 cm. cinnamon sticks (or 1 tsp. ground cinnamon), 2 tablespoons light olive oil, and more.

Yes, Moroccan Roast Red Pepper & Tomato Tagine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Roast Red Pepper & Tomato Tagine Sauce

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