Ingredients

  • 1 ½ tablespoons soy oil
  • 2 cloves garlic, peeled and halved
  • 1 tablespoon golden raisins
  • 1 Spanish onion, cut into large dice
  • ½ cup canned peeled tomatoes, roughly chopped
  • 1 ½ tablespoons tomato paste
  • 2 tablespoons ground cumin
  • Salt and freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (28 servings)

      12 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 12 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 3 1/2 cups

Preparation

  1. Heat the oil in a large deep skillet over medium heat and sauté the garlic until lightly browned. Add the raisins and cook until plump, about 1 minute. Add the onion and cook until clear. Add 3 cups water and the remaining ingredients. Heat the mixture to boiling, then reduce heat and simmer for 50 minutes, stirring occasionally.
  2. Strain the mixture, reserving the liquid. Purée the pulp in batches in a blender. Combine the purée and the cooking liquid in the same skillet and cook until the sauce is reduced to the desired consistency.

1 hour 15 minutes

Dining and Cooking