Moroccan Ras el Hanout-Spiced Tomato Sauce Recipe

Melt butter in a large heavy-bottomed saucepan over medium-low heat. Add salt pork; cook, covered, stirring occasionally, until fat is rendered, about 10 minutes.

Add bell pepper, onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Add garlic; cook, stirring frequently, until aromatic, about 1 minute.

Whisk in flour. Cook, whisking constantly, until pale golden in color with a lightly nutty aroma, 3 to 4 minutes.

Stir in tomatoes, broth, raisins, ras el hanout, thyme, and bay leaf. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, covered, 45 minutes. Remove from heat. Remove and discard thyme and bay leaf. Let sauce cool, uncovered, about 20 minutes.

Working in batches, carefully transfer mixture to a blender and blend until smooth (you can use an immersion blender instead, but it may not be as smooth). Stir in salt and black pepper.