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.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
