Moroccan Tomato Ketchup

I do like a bit of tomato ketchup from the bottle once in a while, but I must say it’s way too sweet and strangely doesn’t really taste of tomatoes anymore. This is a simple, homespun sauce which takes a Moroccan character. Lovely and rich, and spicy too. It’s great served just as you would with normal tomato ketchup – dip your chips in it, smother your bacon sandwich. Cover your Christmas dinner with it for all I care – just give it a try!

2 tomatoes
1/2 red onion (coarsely grated)
1 tablespoon olive oil
1 teaspoon harissa paste
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon lemon juice

Quarter the tomatoes and scoop out the seeds with a teaspoon and discard. Roughly grate the flesh stopping at and discarding the skin. Set aside.

In a small saucepan, heat the oil over a moderate heat. Gently fry the onion with the salt for 4-5 minutes until soft and lightly browned. Stir in the harissa paste, paprika, tomatoes and sugar. Cover and reduce the heat to low. Simmer gently for 10 minutes, uncover and simmer for 3-4 more minutes then remove from the heat. Stir in the lemon juice and leave to cool for 10 minutes.

Serve cold or hot alongside BBQ meat, fish or poultry. It’s great on a burger too!

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