Tomato & chilli harissa

10-30 minutes 200 kcal or less 30-60 minutes chilli paste condiment garden glut gift good for you hamper healthy homemade mains marinade my kitchen garden present quick spice paste superhealthy tagine

N/A

Makes 1 x 350g jar

Source

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)

Method

Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.

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.

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.