Harissa Tomato Sauce

This is the tomato sauce for the Spiced Lentils with Pumpkin, a Moroccan recipe by Tess Mallos in The food of Morocco: a journey for food lovers. This is a simple but very tasty tomato sauce. It can be used in many other ways too.

Ingredients:

 

• 1 teaspoon ground turmeric
• 2 teaspoons of paprika
• 1 teaspoon of ground cumin
• 6 tablespoons of olive oil
• 2 onions, finely chopped
• 6 garlic cloves, finely chopped
• 2 teaspoons of harissa
• 2 tablespoons of tomato paste
• 1 large can (16 oz) of tomatoes
• 1 1/2 teaspoon of salt
• 2 tablespoons of chopped flat-leaf (Italian) parsley
• 4 tablespoons of chopped cilantro

Procedure:

 

• Measure ground spices in a small bowl.
• Heat the oil in a large saucepan over low heat.
• Add the chopped onions and cook until softened.
• Add the chopped garlic and cook for a few seconds.
• Add the ground spices and the harissa.
• Cook stirring for about 30 seconds.
• Add the tomato paste and cook stirring for about 30 seconds.
• Add the tomatoes and salt, half the parsley and half of the cilantro.
• Cover, cook in moderate heat for about 20 minutes until it acquires the consistency of a course tomato sauce.
• Remove from heat and let it cool until it is warm.
• Add the remaining chopped parsley and cilantro.
• If not using immediately, put in a covered glass container and refrigerate.
• It will keep well in the refrigerator for two or three days.
• Reheat gently before using.