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  • Each serving
  • 150 cal
  • 9g fat (1.5g sat)
  • 0mg chol
  • 660mg sodium
  • 15g carb
  • 3g fiber
  • 8g sugars
  • 2g protein


  • 1/2 cup olive oil
  • 2 large yellow onions, diced
  • 10 cloves garlic, minced
  • 3 tablespoons pimenton de la Vera
  • 1 tablespoon turmeric
  • 2 teaspoons dried thyme
  • 3/4 teaspoon cayenne or harissa (optional)
  • 6 red or yellow bell peppers, seeded and diced
  • 2 (28-ounce) cans diced tomatoes, with juice
  • 1 quart chicken or vegetable broth
  • 2 teaspoons salt, or to taste


In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.

Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.

Serving suggestions:

  • Top with feta cheese and serve as you would soup, with grilled pita for dipping.
  • Warm the sauce to medium and poach one egg per person directly in the sauce.
  • Pour over couscous, quinoa or rice.

To store:

Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.

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