Matbucha (Slow-Cooked Tomato Sauce)

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Matbucha (Slow-Cooked Tomato Sauce)
This slow-cooked tomato sauce recipe takes a little time but yields incredible results. Use it as a topping for chicken or salmon, stir it into a soup or stew, or use it as the base for an amazing pasta sauce.
total:
5 hrs
Servings:
8
Matbucha (Slow-Cooked Tomato Sauce)

Ingredients

Directions

  • Heat oil in a large heavy saucepan over medium heat. Add garlic and coriander and cook, stirring, until very fragrant, 1 to 2 minutes. Add tomatoes and salt. Bring to a simmer. Reduce heat and cook at a bare simmer, stirring occasionally, until the liquid is completely evaporated and the oil looks separated from the tomatoes, 4 to 6 hours.

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  • To hard-boil eggs, place in a medium saucepan, cover with 1 to 2 inches water and bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Drain and cover the eggs with ice-cold water; let stand until cool. Peel and refrigerate until ready to use.

  • Serve the tomato sauce garnished with egg slices and cilantro.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; let come to room temperature or reheat before serving.

Nutrition Facts

Serving Size:
1/4 cup sauce & 1/2 egg
Per Serving:
185 calories; protein 4.2g; carbohydrates 4.8g; dietary fiber 2.1g; sugars 2.1g; fat 16.8g; saturated fat 2.8g; cholesterol 93mg; vitamin a iu 540.5IU; vitamin c 13.1mg; folate 19.7mcg; calcium 57.8mg; iron 1.1mg; magnesium 13.4mg; potassium 231.5mg; sodium 255.2mg; thiamin 0.6mg.
Exchanges:

1 vegetable, 1/2 medium-fat meat, 3 fat
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/21/2023
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