|
(from Café Flora Cookbook)
Makes 3˝ cups
Ingredients
1 tbsp olive oil
1 tsp salt
1 large brown onion, finely chopped
1 tbsp crushed garlic (about 5 medium cloves of garlic)
1 tsp ground cinnamon
⅛ tsp ground cloves (about 4-5 cloves)
˝ cup red wine (I used 3 tbsp port)*
2 x 400g tins of diced tomatoes
2 x cups water
˝ cup fresh parsley, chopped (I only had 1 tbsp)
1 tbsp fresh oregano, chopped (I only had 1 tsp dried oregano)
*I wonder if pomegranate molasses would be a nice substitute here?
Procedure
Heat oil in a medium to large saucepan and fry onion over low heat til soft and translucent (I found that I only did it about 5 minutes because the onion started to stick to the bottom of the pan). Add garlic, cinnamon and cloves. Stir over low heat about 1 minute, stirring constantly.
Add wine and stir a few minutes til most of wine is evaporated. (The recipe says to deglaze pan which I think means to clean the pan of all the cooked bits which have started to stick to the bottom.)
Add remaining ingredients. Bring to the boil and then reduce heat. Cover and simmer gently about 30 minutes.
|
|
