Name: Tomato & chilli harissa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 1 x 350g jar
Cuisine: Moroccan
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 tomato 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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Tomato & chilli harissa

Tomato & chilli harissa

Sara Buenfeld

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Makes 1 x 350g jar

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.5 out of 5.2 ratingsRate

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

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 tomato

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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Nutrition: per tbsp

kcal34
fat3g
saturates1g
carbs1g
sugars1g
fibre0g
protein0g
salt0g

low

Method

step 1

Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
step 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.
step 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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A star rating of 3.5 out of 5.2 ratings

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