Name: Exotic Moroccan Tomato Ras el Hanout Sauce
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 11
Cuisine: US
Ingredients: 1 tablespoon butter; 2 ounces salt pork, diced, or 2 slices thick-cut bacon; 1 cup chopped red bell pepper; 1/2 cup diced onion; 1/2 cup diced peeled carrots; 1/2 cup diced celery; 4 medium cloves garlic, minced (4 teaspoons); 2 tablespoons flour; 1 (28-ounce) can crushed tomatoes; 2 cups low-sodium chicken broth; 1/4 cup golden raisins; 1 tablespoon ras el hanout; 2 sprigs fresh thyme; 1 bay leaf; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Embark on a culinary journey with this enchanting tomato sauce, a warm embrace of Moroccan spices that elevates the classic French sauce tomat to new heights. Golden raisins lend a delicate sweetness, creating a symphony of flavors perfect for pasta, meats, or as a vibrant base for stews.

Follow The Directions

01

Step

In a large, heavy-bottomed saucepan, melt the butter over medium-low heat. Add the salt pork (or bacon) and cook, covered and stirring occasionally, until the fat is rendered, about 10 minutes.

02

Step

Add the red bell pepper, onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.

03

Step

Whisk in the flour and cook, whisking constantly, until it turns a pale golden color and develops a lightly nutty aroma, about 3-4 minutes.

04

Step

Stir in the crushed tomatoes, chicken broth, golden raisins, ras el hanout, thyme sprigs, and bay leaf. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer, covered, for 45 minutes. Remove from heat. Take out and throw away the thyme sprigs and bay leaf. Allow the sauce to cool, uncovered, for about 20 minutes.

05

Step

Carefully transfer the mixture in batches to a blender and blend until smooth. (Alternatively, use an immersion blender directly in the pot, but note that the texture may not be as perfectly smooth.) Stir in the salt and black pepper to taste.

For a vegetarian version, omit the salt pork and use 2 tablespoons of butter or olive oil instead.
Adjust the amount of ras el hanout to your preference. Start with 1 tablespoon and add more to taste for a more intense flavor.
This sauce freezes beautifully. Store in airtight containers for up to 3 months.
Serve over pasta, polenta, or roasted vegetables. It's also delicious as a base for shakshuka or other egg dishes.