Note: Preserved lemons can be purchased at Middle Eastern groceries. They should be lightly rinsed before using. The Savory Lemon Confit recipe was featured in John Broening’s column on Jan. 26 and is available at . Makes about 3 cups.
Ingredients
2 tablespoons olive oil
1 yellow onion, cut into small dice
1 bulb fennel, cut into small dice
Salt
5 cloves garlic, sliced
3 tablespoons fresh ginger, cut into 1-inch matchsticks
1 tablespoon ground toasted cumin
2 teaspoons ground toasted coriander seed
3 small dried chiles crumbled, or 1 teaspoon tomato paste
4 tablespoons honey
1 container Pomi tomato puree (26 ounces)
1/2 cup water
4 tablespoons chopped preserved lemon or 4 tablespoons Savory Lemon Confit (recipe at )
Directions
In a 2-quart pot or medium saucepan, heat the olive oil over medium heat. Add the onion and fennel, toss to coat in the oil, and add a pinch of salt. Cook until tender and lightly colored, about 10 minutes.
Add the garlic and ginger, and cook until lightly softened, about 3 minutes. Add the spices and chiles and cook until fragrant, about 1 minute. Add the honey, Pomi, water and preserved lemons or Lemon Confit. Simmer 8-10 minutes. Refrigerate until ready to use.
