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Prep time
20 minutes
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Cook time
1 hour
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Serves
4
Author Notes
This is another simple sauce using Roasted Heirloom Tomatoes. You can make the sauce and freeze it, then use it with vegetables that you have on hand.
NOTE: You can make this sauce and add a variety of vegetables to it. Keep in mind the cooking times of the various vegetables so that they don’t totally breakdown; add tender vegetables after cooking the hearty vegetables. —Tablecollective
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Ingredients
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16 ounces
Oven-Roasted Heirloom Tomatoes
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3 tablespoons
olive oil
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1
large onion, chopped
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6
garlic cloves, chopped
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1
inch fresh ginger, grated
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1-2 tablespoons
cinnamom
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1 teaspoon
ground cumin
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2-3 tablespoons
harissa
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1
dried chile de arbol
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1
lemon, juices and zezted
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1 handful
cilantro, roughly chopped
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1
butternut squash, cubed
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1
sweet potato, cubed
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3
carrots, cut in 1" chunks
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1
zucchini, sliced
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1/2 cup
canned or cooked chickpeas
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10
dried apricots
Directions
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Warm 3 Tbs. olive oil in a pan, add the chopped onion, and sweat for 5 minutes. Do not brown the onions, just soften them.
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Add garlic, ginger, cinnamon, and cumin to the onions and stir.
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Add 1 jar of Roasted Heirloom Tomatoes, lemon juice, lemon zest, harissa, and cilantro, bring to a boil.
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Add the butternut squash, sweet potatoes, and carrots to the sauce and simmer for about 40 minutes. Add the zucchini, chickpeas, and apricots and cook for 15 minutes.
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Serve with couscous, rice, or quinoa.
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