Tomato sauce
Photography by Photography by Simon Devitt.
INGREDIENTS
¼ cup coriander seeds
¼ cup fennel seeds
2 tablespoons cumin seeds
1 teaspoon cardamom seeds
2 teaspoons whole cloves
¼ cup plus 2 tablespoons olive oil
3 cloves garlic, chopped
2 large shallots, chopped
2 tablespoons harissa
2 x 400gram tins Italian plum tomatoes, chopped
METHOD
Toast and grind the coriander, fennel, cumin, cardamom and cloves (see panel) – makes ¾ cup. Warm the ¼ cup of olive oil in a saucepan over a moderately low heat. Add the garlic and shallots and cook gently until soft and
translucent – 5-10 minutes.
Add the harissa and 1 tablespoon of the spice mixture and cook for a few minutes until fragrant. Add the tomatoes and juice and increase the heat. Simmer the sauce, stirring occasionally, until the flavours are well blended and the sauce has thickened. Season.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!