Moroccan Tomato Sauce

Moroccan Tomato Sauce

A lovely – yet quick and easy – twist on the usual tomato/onion/garlic sauce.

The cinnamon and raisin give a lovely North African twist yet the smoky flavours and tiny hint of chilli off-set the sweetness.

I added some chopped seitan to the sauce and served it with with wild rice and baked butternut squash – but it works well with other cooked veg and grain combos, eg wholemeal couscous and baked aubergines or peppers. Delicious!

Not too trickyNot too tricky Quick meal Low fat, low sugar, diabetic friendly Cheap as chickpeas Kid recipe
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Preparation time

Cook time

Total time

20 minutes


Middle Eastern and Moroccan


  • vegetable-side-dishes




  • 1 tbsp oil, plain or olive – or use oil spray and a little water to make even lower fat
  • 1/2 medium red onion
  • 2-3 fat cloves of garlic
  • 1 tin tomatoes, chopped or whole
  • ¼ cup raisins
  • ½ tin beans – butterbeans, haricot, cannellini or mixed salad
  • 1½ tsp cinnamon
  • ½ tsp smoked paprika
  • Large pinch of cayenne or chilli powder
  • 1 tsp bouillon or ½ vegan stock cube
  • Salt to taste
  • Black pepper


1. Sauté (lightly fry) the onion and garlic, stirring regularly to prevent sticking. Add the spices and cook in for about a minute.

2. Add the rest of the ingredients and blend until smooth. Add a little water/stock if too thick and stir in well. Season to taste.

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