Tomato Harissa

The spicy condiment can be used as a spread on toast or a pita, or mixed into dishes to add a kick.

I've purchased Cava Harissa for a long time and used it on just about everything, but it can get a bit pricy. This is my attempt at a homemade version, using pretty basic pantry staples. It's really just glorified tomato sauce, but cooked way down to a thick, spicy paste. It's really nice with eggs (mixed in or on the side), crackers and some feta, mixed in with yogurt for a spicy dip or dressing, or with roasted vegetables. The possibilities, I'm telling you, are endless!

Ingredients

1 15.5-ounce can diced tomatoes
3 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon fennel seeds
1/4 teaspoon cumin
Black pepper
1 lemon, juiced

Preparation

Mix ingredients except lemon together in a small saucepan. Bring to a boil, then down to a simmer, stirring occasionally until liquid has cooked off, about 1 1/2 hours (although longer doesn't hurt). Drain mixture in a mesh strainer and let sit for 10-20 minutes, just to remove any excess liquid. Mix in lemon juice.

Store refrigerated in an airtight container. Harissa will keep refrigerated for up to 2 weeks.