Spiced tomato sauce

This warm, fragrant tomato sauce is rich with spices and can be used in a variety of dishes. It’s perfect for poaching cod or shrimp, tossed with pasta, or a yummy shakshuka. We’ve stewed chickpeas in it and topped roasted veggies with it, it’s so versatile! 

If you are poaching fish in this- Add cod or shrimp directly to the simmering sauce and cook until just done (about 5-7 minutes for fish or 3-4 minutes for shrimp).

If you are making Shakshuka, heat the sauce in cast iron or sauté pan. Add eggs and cover with a lid. Simmer until the whites of the egg are firm. Top with feta and herbs.

Whatever you pair it with, don’t forget to grab some crusty bread (or any doughy vessel) to mop up every last bite!

Ingredients:
2 tablespoons olive oil

1 medium onion, finely diced

3 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 (28-ounce) can whole peeled tomatoes

Salt and pepper to taste

Fresh cilantro or parsley, chopped (for garnish)

Directions:
Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.

Stir in the 2 tablespoons tomato paste, 1 teaspoons cumin, 1 teaspoon coriander, and 1 teaspoon paprika. Cook for 1-2 minutes, letting the tomato paste darken slightly and the spices bloom in the oil.

Add the whole peeled tomatoes along with their juices. Stir to combine and lightly crush the tomatoes with a fork or whisk—it’s okay if they remain a bit chunky. Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally, until it thickens slightly.

Taste the sauce and adjust the seasoning with salt and pepper as needed.

Finish the sauce with a sprinkle of fresh cilantro or parsley.