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
- 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.
- 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