Tomato & chilli harissa

Tomato & chilli harissa

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Prep: 15 mins Cook: 15 mins


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

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per tbsp

  • kcal34
  • fat3g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein0g
  • salt0g
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  • 1 tsp each caraway and coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp cumin seeds
  • 100ml olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, peeled but kept whole
  • 1 tsp smoked paprika
  • 500g tomato, deseeded and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 red chillies, deseeded (use more chillies and leave the seeds in if you like it very fiery)
  • 1 tsp rosewater (optional)


  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.

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Comments, questions and tips

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23rd Nov, 2018
Thank you for the lovely recipe. Just made it, tastes amazing. I think there is no need to blitz it into paste. I have just followed the recipe’s suggestion to blitz it and regretted immediately. Simply cook it long enough till the garlic and tomatoes are soft enough to be crushed by your spatula. Took about 30-40mins on slow heat. The texture and whole look of the sauce is much more authentic than if you blitz it into a paste. To correct the blitzed up paste, I cooked it further for around 10-15mins till I see oil on the surface.
evil_angelwings's picture
21st Nov, 2014
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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