Tomato sauce

From issue #5.
Photography by Photography by Simon Devitt.


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


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.