Tomato Harissa Recipes

HARISSA-SPICED TOMATO SAUCE

Harissa-Spiced Tomato Sauce image

Side sauce for mezze.

Provided by YOLANDA

Categories Sauces

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup tomato sauce
2 tablespoons harissa
2 tablespoons olive oil
1 tablespoon garlic paste
½ teaspoon caraway seeds
½ teaspoon ground coriander

Steps:

Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.n
Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.n

Nutrition Facts : Calories 44.8 calories, Carbohydrate 2 g, Fat 3.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 244.5 mg, Sugar 1.2 g

TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS

Tomato & harissa stew with cheddar dumplings image

Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 55m

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
1 onion , chopped
4 celery sticks, thickly sliced
400g can plum tomato
1 tbsp harissa
2 large courgettes , halved lengthways and thickly sliced
400g can chickpea , drained
1 vegetable stock cube
25g butter , diced
200g self-raising flour
1 tsp baking powder
75g extra mature cheddar , finely grated
100ml milk

Steps:

Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium

TOMATO & CHILLI HARISSA

Tomato & chilli harissa image

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

Provided by Sara Buenfeld

Categories Condiment, Dinner

Time 30m

Yield Makes 1 x 350g jar

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 34 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar

TOMATO HARISSA

Tomato Harissa image

Harissa is a fiery Moroccan condiment that is typically made with a variety of chiles packed with deep flavor. Incorporating tomato into store-bought harissa mellows out the heat, making this sauce even richer and more versatile. Keep it in your arsenal to boost the flavor of scrambled eggs or roasted potatoes, or stir it into your favorite vinaigrette-and it's absolutely amazing on pizza.

Yield makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

3 beefsteak tomatoes (about 2 pounds)
1/4 cup extra-virgin olive oil
5 garlic cloves
6 large basil leaves
2 tablespoons harissa paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Bring a pot of water to a boil and prepare an ice bath. Cut a little cross mark on the bottom of the tomatoes. Immerse the tomatoes in the boiling water until the skin starts to peel away, 15 to 30 seconds. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomatoes either with your hands or with a paring knife. Halve the tomatoes crosswise and squeeze out the seeds.
Place a nonreactive pot over medium heat and coat with the oil. When the oil is shimmering, add the garlic. Cook and stir until the garlic is fragrant and begins to get a little color, 1 to 2 minutes. Add the tomatoes, basil, harissa, salt, and pepper. Turn the heat up to high until the tomatoes start to release their liquid, a minute or two; then reduce the heat to medium. Cook, stirring occasionally to prevent burning, until the tomatoes start to break down and thicken, about 20 minutes.
Mash any remaining big pieces of tomato and garlic with a dough scraper or a potato masher. The sauce should remain somewhat chunky. Store covered in the fridge for a couple of days.

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