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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 analysis per serving
5 grams carbs; 51 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 106 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes