This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
- Prep time 10 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Using small sharp knife, make an X-shaped incision at the base of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds; immediately immerse in large bowl of ice water. Peel tomatoes and cut in cubes; discard skin (or see tip). Set aside.
In large saucepan or deep skillet, heat oil over medium-low heat. Add garlic and spice blend; cook, stirring constantly, about 2 minutes. Add tomato paste, reserved tomatoes, bay leaves and honey; season with salt and pepper. Increase heat to medium and cook for 30 minutes; remove and discard bay leaves. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.)
Baharat Spice Blend In skillet set over medium-low heat, cook 1 tbsp peppercorns, 1 tsp each cumin and coriander seeds, and 1/2 tsp cloves, about 2 minutes. Remove from heat; using spice grinder or mortar and pestle, crush spices. In small bowl, combine crushed spices, 1 tbsp paprika, 1 tsp ground cinnamon and 1/4 tsp nutmeg. (Make-ahead: Can be stored in airtight container in a dark place at room temperature for up to 6 months.)
TEST KITCHEN TIP
You can reduce food waste by turning tomato peels into chips. Preheat oven to 200°F; line baking sheet with parchment paper. Mix peels of 6 large or 12 Roma tomatoes, patted dry, with 1 tbsp olive oil and 1/2 tbsp dried oregano; season with salt and pepper. Arrange on prepared baking sheet and bake until crisp, about 45 minutes. Remove baking sheet from oven; let cool. You can also grind the chips down to a fine powder to make a savoury seasoning.
Nutritional facts Per serving: about
- Calories 150
- Total fat 7 g
- Saturated fat 1 g
- Cholesterol 0 mg
- Sodium 250 mg
- Total carbohydrate 20 g
- Fibre 5 g
- Sugars 14 g
- Protein 3 g
- Iron 1.4 mg
