Moroccan Pasta Sauce
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 40.1
- 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
View full nutritional breakdown of Moroccan Pasta Sauce calories by ingredient
Introduction
An exotic marriage of tomatoes, garlic, peppers and pomegranate juice is elevated to "gourmet" territory with Moroccan spices and a dash of saffron. Try this over rice or pasta, stir in some chickpeas and spinach for a stew or top grilled meats. An exotic marriage of tomatoes, garlic, peppers and pomegranate juice is elevated to "gourmet" territory with Moroccan spices and a dash of saffron. Try this over rice or pasta, stir in some chickpeas and spinach for a stew or top grilled meats.Number of Servings: 16
Ingredients
-
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 POM juice
1 packet stevia (or 2 tsp sugar)
3 tbsp lemon juice
Directions
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.
Serving Size: Makes 8 cups, 16 (1/2 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 8 cups, 16 (1/2 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.