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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!