Marqa is Tunisia's foundational multi-purpose sauce, made by slowly reducing tomato and bell pepper with onion, garlic and harissa over low heat. Cooking it in large batches and freezing portions is common practice.
Sauté the chopped onion, red pepper and garlic in olive oil for 15 minutes until softened.
Add the grated tomato, harissa, cumin and salt, and simmer over low heat for 40 minutes until the sauce thickens.
Let the sauce cool completely, then portion it into freezer bags.
Keep the heat low while it cooks; high heat thickens the surface quickly while leaving the inside underdone. If freezing, portion it into bags only once it has cooled completely.
Sosu iki katı ölçekle yaptım, dondurucuya güzelce ayırdım; kışın kuskusun yanında tam kıvamında oluyor.
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