Recipe: Shakshuka Gravy

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Ingredients

1 oz. GFS Canola/Extra Virgin Olive Oil Blend
1½ lb. Sweet Vidalia Onion, small dice
12 oz. Markon Green Pepper, small dice
1 Tbsp. Chopped Garlic, in water
1 ct. GFS Petite Diced Tomatoes, #10 can
½ c. Gordon Choice Tomato Paste
¼ c. Trade East Paprika
2 Tbsp. Trade East Sea Salt
1 Tbsp. Trade East Ground Cumin
1 tsp. Trade East Cayenne Pepper
1 tsp. Trade East Ground Black Pepper
1 tsp. Trade East Whole Caraway Seed, roughly chopped
3 ct. Trade East Whole Bay Leaf

Recipe Preparation

1. Place the oil in a heated nonreactive rondeau. Add the onions, peppers and garlic. Sauté until tender. Add the tomatoes, tomato paste, paprika, salt, cumin, cayenne pepper, black pepper, caraway seed and bay leaves.

2. Bring to a boil. Stir frequently. Season to taste with sea salt. Simmer 10-12 minutes.

3. Use an immersion blender to pulse purée the sauce into a gravy-like consistency.

4. Allow to cool. Transfer to a nonreactive storage container. Cover and refrigerate until needed.

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