As an homage to all the flavours I love in Moroccan cuisine, last year I used up all the Summer's-end tomatoes and peppers and created this thick, exotic pasta sauce. The marriage of my garden's bounty and pure pomegranate juice was already beyond your standard marinara, but I took the base and really travelled to my favourite country with a medley of garlic, spices and the merest hint of floral saffron. We've used it for all sorts of things - over rice, couscous and pasta, as a bread dipper, and combined with cooked chickpeas, spinach and rice as an impromptu stew. I bet it would make a fabulous dip or topping for grilled meat or fish skewers too.
Shared with Gluten Free Fridays
Moroccan Pasta Sauce
Makes 8 cups, 16 (1/2 cup) servings
1 tbsp olive oil
1 large red onion
1 large green pepper
1 red Shepherd pepper (or large red bell pepper)
6 oz chopped carrots
1 lb 10 oz (about 4 ½ cups) tomatoes, cored and chopped
8 cloves garlic
1 tsp celery seed
1 tsp Kosher salt
1 tsp coriander
1 tsp sweet paprika
generous pinch saffron (or turmeric)
½ tsp ground cumin
1 cup low-sodium organic vegetable broth
½ cup pure pomegranate juice
1 packet stevia (or 2 tsp sugar)
3 tbsp lemon juice
- Heat oil in a large, heavy pot over medium heat.
- Add the onion, peppers and carrots and cook, stirring, for 10 minutes.
- Stir in the garlic and spices and cook until fragrant, about 1 minute.
- Stir in the tomatoes, broth, pomegranate juice and stevia. Bring to a boil.
- Reduce heat and simmer, partially covered, for 45 minutes.
- Puree with an immersion blender or food processor, return to pot.
- If too thin for your liking, simmer, uncovered, a further 30 minutes.
- Otherwise, remove from the heat, stir in lemon juice and serve.
- You can also can this - process for 30 minutes in a waterbath.
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 71.6 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.5 g
Protein: 1.0 g