Morrocan Tomato Sauce

Name: Morrocan Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 100 ml olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 8 ripe beefsteak tomatoes, skins removed, finely chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 pinch ground turmeric; salt & freshly ground black pepper; 100 g toasted sliced almonds; 1 small bunch fresh parsley, finely chopped; 1 small bunch fresh coriander, finely chopped

Submitted by Wendy's Kitchen

"I found this on the BBC Food site. It is supposed to go with spaghetti - I made it to pour over Morrocan meatballs."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

100 ml olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
8 ripe beefsteak tomatoes, skins removed, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch ground turmeric
salt & freshly ground black pepper
100 g toasted sliced almonds
1 small bunch fresh parsley, finely chopped
1 small bunch fresh coriander, finely chopped

directions

Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 6-8 minutes, or until softened.
Add the tomatoes, ground cinnamon, coriander, cumin and turmeric. Continue to fry over a medium heat for 18-20 minutes, or until the tomatoes have broken down to a pulp. Season, to taste, with salt and freshly ground black pepper.
Add the almonds and stir well to combine.
Just before serving, stir in the chopped parsley and coriander.