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Total time |
20-30 minutes | ||
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6 tbsp. vegetable oil 2 cups finely chopped onion 3 tbsp. minced garlic 1 tbsp. cumin 1 tbsp. salt 3/4 tsp. cayenne pepper |
1-1/2 tsp. marjoram 1-1/2 tsp. basil 1-1/2 tsp. oregano 2 cups red bell pepper, seeded and finely chopped 6 cups tomatoes, seeded and finely chopped, or crushed tomatoes or puree 3/4 cup cilantro or parsley | ||
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In a heavy saucepan over medium heat, heat the vegetable oil, add the onions and garlic and sauté for 5-10 minutes, stirring constantly, until golden. Add salt, cayenne, marjoram, basil and oregano, and continue to sauté for 2 more minutes. Add the tomatoes and cilantro or parsley, bring to a boil, reduce the heat and simmer for another 15 minutes. Makes 2 quarts. | |||
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from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel All Rights Reserved Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook. | |||