Moroccan Tomato Sauce


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A lovely - yet quick and easy - twist on the usual tomato/onion/garlic sauce.

The cinnamon and raisin give a lovely North African twist yet the smoky flavours and tiny hint of chilli off-set the sweetness.

I added some chopped seitan to the sauce and served it with with wild rice and baked butternut squash - but it works well with other cooked veg and grain combos, eg wholemeal couscous and baked aubergines or peppers.  Delicious!

20 minutes
Diabetic friendly
Gluten free
No nuts
No sesame
No soya
Reduced fat

1 tbsp oil, plain or olive - or use oil spray and a little water to make even lower fat
1/2 medium red onion
2-3 fat cloves of garlic
1 tin tomatoes, chopped or whole
¼ cup raisins
½ tin beans - butterbeans, haricot, cannellini or mixed salad
1½ tsp cinnamon
½ tsp smoked paprika
Large pinch of cayenne or chilli powder
1 tsp bouillon or ½ vegan stock cube
Salt to taste
Black pepper


1. Sauté (lightly fry) the onion and garlic, stirring regularly to prevent sticking. Add the spices and cook in for about a minute.

2. Add the rest of the ingredients and blend until smooth. Add a little water/stock if too thick and stir in well. Season to taste.

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