1 tsp each caraway and coriander seed

½ tsp cumin seeds

75ml olive oil, plus a little extra

2 tbsp garlic infused oil

1 tsp smoked paprika

500g tomatoes, deseeded and chopped

3 red chilies, deseeded (use more chillies and leave the seeds in if you like it very fiery)

1 tsp rosewater (optional)


Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.

Heat the oil in a large pan and add the toasted spices, paprika, tomatoes and chilies.

Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp, this will take about 15 mins.

Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste.

Spoon into a sterilised jar and pour a little oil over the surface to completely cover it.

Will keep in the fridge for several months if you cover the surface with oil after each use.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Tomato & chili harissa