Savory Moroccan Pepper and Tomato Tagine Sauce
Elevate your meals with this Savory Moroccan Pepper and Tomato Tagine Sauce. Its rich, aromatic blend of spices creates a harmonious balance between sweet and savory flavors, making it a perfect companion for fluffy herbed couscous, grilled vegetables, succulent fish, or roasted meats. This sauce not only enhances your dishes but also brings a touch of Moroccan culinary tradition to your dining table. Ideal for meal prep, leftovers freeze beautifully, ensuring that you always have a gourmet sauce on hand. Recipe adapted from my beloved Sauces, Salsas and Marinades cookbook.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
cumin seeds
3 teaspoons (dry-roasted)
coriander seeds
2 teaspoons (dry-roasted)
cinnamon sticks
5 cm (or substitute with 1 tsp ground cinnamon)
light olive oil
2 tablespoons (for frying)
onion
1 (chopped)
garlic cloves
2-3 (chopped)
ground sumac
1 teaspoon (or use fine zest of 1 lemon)
canned tomatoes
1 (14.5 ounce) (diced or whole)
roasted red peppers
2-3 (chopped)
brown sugar
2 teaspoons (to balance acidity)
red wine vinegar
2 teaspoons (for tanginess)
chili flakes
1/4 teaspoon (for heat)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
Instructions
1
In a large heavy-bottomed non-reactive pan, dry-fry the cumin and coriander seeds along with the cinnamon stick over medium heat until they are lightly browned and aromatic, about 2-3 minutes.
2
Once toasted, remove from heat and carefully crush the spices using a mortar and pestle or a spice grinder, creating a fine powder.
3
Return the pan to the stove and add the light olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and translucent.
4
Stir in the freshly ground spices along with the ground sumac and continue cooking for an additional minute to release the flavors.
5
Add the canned tomatoes to the pan, filling the empty tomato can halfway with water and incorporating it into the mixture. Stir in the chopped roasted red peppers, brown sugar, red wine vinegar, chili flakes, and season cautiously with salt and freshly ground black pepper, remembering that the sauce will reduce.
6
Cover the pan and let the sauce simmer over very low heat for 20 minutes, stirring occasionally.
7
After simmering, allow the sauce to cool slightly, then blend it until smooth in a blender or with an immersion blender. Taste and adjust the seasoning as desired.
8
Serve the sauce hot or cold. For optimal storage, refrigerate in an airtight container for up to a week or freeze for longer shelf life.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Moroccan Pepper and Tomato Tagine Sauce?
It is a rich, aromatic Moroccan-inspired sauce featuring a blend of spices, tomatoes, and roasted peppers that creates a harmonious balance between sweet and savory flavors.
What dishes pair well with this tagine sauce?
This sauce is a perfect companion for fluffy herbed couscous, grilled vegetables, succulent fish, or roasted meats.
How do I prepare the spices for the sauce?
Dry-fry the cumin seeds, coriander seeds, and cinnamon stick in a heavy-bottomed pan for 2-3 minutes until aromatic, then crush them into a fine powder using a mortar and pestle or spice grinder.
Can I substitute the cinnamon stick?
Yes, you can substitute the 5 cm cinnamon stick with 1 teaspoon of ground cinnamon.
What can I use if I do not have ground sumac?
If you don't have ground sumac, you can use the fine zest of one lemon as a substitute.
How long does the sauce need to simmer?
The sauce should simmer covered over very low heat for 20 minutes, stirring occasionally.
Is this sauce suitable for meal prep?
Yes, it is ideal for meal prep as it can be refrigerated for a week or frozen for longer shelf life.
Should the sauce be smooth or chunky?
The recipe recommends blending the sauce until smooth using a blender or an immersion blender after it has cooled slightly.
How many servings does this recipe make?
This recipe makes approximately 4 servings.
What kind of tomatoes should I use?
You should use one 14.5-ounce can of tomatoes, either diced or whole.
How do I store the leftovers?
Store the sauce in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
What is the purpose of adding brown sugar?
Brown sugar is added to help balance the acidity of the tomatoes and the vinegar.
Can I serve this sauce cold?
Yes, the sauce can be served either hot or cold.
What type of oil is best for sautéing the vegetables?
The recipe recommends using 2 tablespoons of light olive oil.
How do I add water to the recipe?
Fill the empty 14.5-ounce tomato can halfway with water and incorporate it into the mixture while cooking.
Is this sauce spicy?
It has a mild heat from 1/4 teaspoon of chili flakes, which can be adjusted to your preference.
Why should I season the sauce cautiously with salt?
You should season cautiously because the sauce will reduce during simmering, which concentrates the flavors and saltiness.
How many garlic cloves are needed?
The recipe calls for 2 to 3 chopped garlic cloves.
What gives the sauce its tanginess?
Red wine vinegar is added to provide a tangy flavor profile.
Can I use fresh red peppers?
The recipe specifies 2-3 roasted red peppers; if using fresh ones, you should roast and peel them before adding to the sauce.
What is the source of this recipe?
This recipe was adapted from the 'Sauces, Salsas and Marinades' cookbook.
How long does it take to sauté the onions and garlic?
The onions and garlic should be sautéed for 5-7 minutes until they are softened and translucent.
Is this recipe vegetarian?
Yes, this is a vegetarian sauce based on the ingredients provided.
Can I use an immersion blender?
Yes, an immersion blender can be used directly in the pan once the sauce has cooled slightly to blend it until smooth.
How many total ingredients are in this sauce?
There are 14 ingredients in this recipe, including the spices and seasonings.
Why dry-fry the seeds first?
Dry-frying the seeds releases their essential oils, making them more aromatic and flavorful before they are ground.
What texture should the onion be before adding spices?
The onion should be sautéed until it is softened and translucent.
Is this sauce freezer-friendly?
Yes, it freezes beautifully, allowing you to have a gourmet sauce on hand whenever needed.
Can I use this as a marinade?
While designed as a sauce, its aromatic spice profile makes it suitable for use as a base or marinade for meats and vegetables.
Does the recipe require fresh or ground sumac?
The recipe calls for 1 teaspoon of ground sumac.