Moroccan Roast Red Pepper & Tomato Tagine Sauce

• 3 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 5 cm. cinnamon sticks (or 1 tsp. ground cinnamon)
• 2 tablespoons light olive oil
• 1 onion, chopped
• 2 -3 garlic cloves, chopped
• 1 teaspoon ground sumac (or fine zest of 1 lemon)
• 1 (14 1/2 ounce) can tomatoes
• 2 -3 roasted red peppers, chopped
• 2 teaspoons brown sugar
• 2 teaspoons red wine vinegar
• 1/4 teaspoon chili flakes
• salt & freshly ground black pepper

1. Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
2. Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.

cumin seeds, coriander seeds, cinnamon sticks, light olive oil, onion, garlic, ground sumac, tomatoes, red peppers, brown sugar, red wine vinegar, chili flakes, salt

Taken from www.food.com/recipe/moroccan-roast-red-pepper-tomato-tagine-sauce-503225 (may not work)