Tomato & chilli harissa

Tomato & chilli harissa

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 1 x 350g jar

Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per tbsp

kcalories
34
protein
0g
carbs
1g
fat
3g
saturates
1g
fibre
0g
sugar
1g
salt
0g

Ingredients

  • 1 tsp each caraway and coriander seed
  • ½ tsp cumin seeds
  • 100ml olive oil, plus a little extra
  • 4 garlic cloves, peeled but kept whole
  • 1 tsp smoked paprika
  • 500g tomatoes, deseeded and chopped
  • 3 red chillies, deseeded (use more chillies and leave the seeds in if you like it very fiery)
  • 1 tsp rosewater (optional)

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Method

  1. Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
  2. Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.
  3. Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.

Recipe from Good Food magazine, September 2012

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evil_angelwings's picture

Just made this, smells amazing! I halved the oil and used tinned toms, can't wait to use this on a tagine later.

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