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image of tomato sauce made in a cookery class at food sorcery cookery school
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Moroccan Cherry Tomato Sauce

Course: Sauce
Cuisine: Middle Eastern
Servings: 4 People

Ingredients

  • 1 tbsp [S] Extra virgin olive oil
  • 1/2 [V] Red onion thinly sliced (about 1/2 cup)
  • 1 clove [V] Garlic finely chopped
  • 1 [V] Red chilli chopped
  • 1/2 tbsp [S] Tomato purée with a pinch of sugar
  • 250 g [V] Cherry tomatoes or similar amount of chopped tinned tomatoes
  • 60 ml [S] Water or more if needed
  • 2 tbsp [V] Fresh coriander chopped
  • 1/2 tsp [S] Palm sugar or brown sugar
  • 1/4 tsp [S] Turmeric powder
  • 1/4 tsp [S] Cumin powder
  • 1 tsp [S] Red pepper flakes

Method

  • Heat oil in medium pan. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, spices, tomato paste (with a pinch of sugar). Stir and cook for 1 minute.
  • Add cherry tomatoes, chilli and water. Bring to boil. Then lower heat to simmer, stirring occasionally. The total time will be about 10 minutes, after 5 minutes, help burst tomatoes by gently pressing with spatula or large spoon to burst them.
  • Stir in sweet drop peppers and coriander. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g. more salt, sugar.