Salsat al Banadoura

1. 1

   Fry the onion until soft and golden in 3 tablespoons oil in a large saucepan.

2. 2

   Add the whole garlic cloves and fry for a few minutes longer, until lightly colored.

3. 3

   Add the tomatoes, salt and pepper, and the sugar.

4. 4

   Sprinkle with oregano, and cook gently over low heat, squashing the tomatoes with a wooden spoon, until softened.

5. 5

   Then cover the pan and simmer very gently for 1 hour, or until the tomatoes are reduced to a thick jammy sauce.

6. 6

   Remove the garlic cloves and pour the sauce into a glass jar.

7. 7

   Pour a thin layer of oil over the surface, cover the jar tightly, and store in the refrigerator.

8. 8

   A Moroccan version adds 1/2 teaspoon cinnamon and 1/2 teaspoon powdered ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.