Hajar's Wicked Sauce Tomatish! Recipe #130945
THE ubiquitous sauce of Morocco! Whether a version such as this one or simply thinned down tomato concentrate/paste it is everywhere. Made at home 2-5 times a week and more like 3-6 times at my home! We adore this sauce which is actually meant for dipping your bread into and then scooping up a piece of meat or veg. from the communal platter. It is also served with homemade french fries,poured into hot sandwiches and mixed into spaghetti/macaroni,rice. c.2005
35 min | 15 min prep
SERVES 4
- 8 ounces tomato paste or tomato concentrate
- 6 ounces water, plus extra for more thinning as necessary
- 2-3 garlic cloves, chopped finely
- 1 cup sweet white onion, chopped finely or 1/2 cup onion, grated
- 2 fresh tomatoes, grated and set aside
- 2 tablespoons fresh flat leaf parsley, chopped
- 1 tablespoon fresh coriander, chopped
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/2 teaspoon fresh black pepper, oh go on and heap it just a bit
- 1 1/2 tablespoons vegetable oil
- 1/2 lemon, juice of
- In a skillet or heavy bottomed saucepan place the oil, onions, garlic, parsley, coriander, salt and pepper. *Then* turn your burner or flame to low and saute until soft and translucent with no browning at all, stirring occasionally. Add paprika and allow to blend over heat for 1 minute.
- Add grated tomato, stir to blend.
- Turn heat up to med and add tomato paste. Stir and blend with other ingredients for 30 seconds. Add water and stir well. Add lemon juice to suit.
- Turn heat to med-high and bring to a bubble adding more water to reach your desired consistency. Here is personal choice time. Acceptable sauce tomatish can run from nearly "chicken broth" thin to as thick as canned tomato sauce and just a bit thicker. I like mine on the thicker end of the scale though sauce tomatish is never so thick that it doesn't slide nicely from the spoon.
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5 stars