Egyptian Garlic and Coriander Tomato Sauce - 4 pts

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* Exported from MasterCook *

 

Egyptian Garlic and Coriander Tomato Sauce

- 4 pts

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 tablespoon butter

2 tablespoons olive oil

1 tablespoon finely chopped garlic -- about

3 large cloves

2 cups roughly chopped fresh tomatoes

-- peeled and seeded

2 teaspoons ground coriander -- lightly

toasted

salt and pepper -- to taste

2 tablespoons roughly chopped peanuts --

lightly toasted

2 tablespoons chopped fresh parsley -- or

cilantro for garnish

 

In a small saucepan over medium heat, melt the butter

with 1 tablespoon of the olive oil until the butter

starts to brown. Stir in the garlic and cook, stirring

constantly until the garlic toasts and turns golden

brown, 4 to 5 minutes. The garlic will start to

release its sugar and stick to our spoon just before

it browns.

 

Immediately stir in the tomatoes and coriander. Reduce

the heat to low and simmer the tomatoes for about 20

minutes, until they are soft and make a sauce. The

consistency of the sauce may vary, depending on how

juicy the tomatoes are. If it seems too dry, add a

teaspoon or more of olive oil and a teaspoon of water.

 

Season the sauce with salt and pepper.

 

Serve over seared [favorites](or grilled tofu) and top

each of 4 [favorites] with tomato sauce, parsley and

peanuts. Serve immediately.

 

Serves 4

 

Description:

" 4 pts "

S(Fromatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 136 Calories;

12g Fat (76.7% calories from fat); 2g Protein; 6g

Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 40mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

Vegetable; 2 1/2 Fat.

 

NOTES : The tomato sauce in this recipe, which is just

acidic enough to cut through the grilled [favorites]

richness, s brightened and emboldened with the sweet

coriander and toasted garlic. And as a finishing

touch, I sprinkle peanuts on the grilled [favorites]

and tomato sauce, adding a nutty layer of flavor and

texture. I like to use peanuts, too,in honor of my

friend Mona Mourad, who managed Oleana for two years

and whose family hails from Alexandria, Egypt. There,

the peanut crop is abundant, and Egyptians eat a lot

of them; as snacks, sprinkled over pilafs, and in

dukkah, a spice mix with nuts and seeds. This recipe

is

dedicated to Mona and her young twins, Nur and Ali.

 

Serve the grilled [favorites] with some seared Swiss

chard or green beans and rice cakes.

 

A white Chateau Neuf du Pape that is aromatic with

citrus,sage, and mineral notes will pair well with the

density of the grilled [favorites].

 

ChupaNote: Serve over piles of seared Swiss chard,

green beans and rice cakes; serves 4 as a finishing

sauce. Or over whole wheat pasta, with the parsley and

peanuts. This will serve 2 as a pasta sauce (1 cup

each).

 

Nutr. Assoc. : 0 0 0 926059 0 0 26041 0

 

 

 

 

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