Hot tomato and harissa ‘jam’

Name: Hot tomato and harissa ‘jam’
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 175 g (6oz) onions; 2 garlic cloves; 450 g (1lb) cherry tomatoes; 30 mL (2 level tbsp) caster sugar; 30ml (2 tbsp) olive oil; 45 mL (3-4 level tbsp) harissa; 15 mL (1 level tbsp) sun-dried tomato paste

Add a spicy kick and serve this Mediterranean recipe alongside our Spiced African lamb dish for an truly authentic dinner.

By The GH Kitchen TeamPublished: 04 May 1997

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Food, Tableware, Ingredient, Dish, Recipe, Cuisine, Garnish, Leaf vegetable, Meat, Dinner,

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Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Ingredients

175 g (6oz) onions
2 garlic cloves
450 g (1lb) cherry tomatoes
30 ml (2 level tbsp) caster sugar
30ml (2 tbsp) olive oil
45 ml (3-4 level tbsp) harissa
15 ml (1 level tbsp) sun-dried tomato paste

Directions

1. Step 1
  Finely chop the onions; crush the garlic. Place the cherry tomatoes in a large roasting tin with the onions, garlic, caster sugar, olive oil and 45ml (3tbsp) water.
2. Step 2
  Cook at 200°C (180°C fan) mark 6 for 45min-1hr or until the cherry tomatoes are lightly golden, stirring occasionally.
3. Step 3
  Remove from the oven, add the harissa and sun-dried tomato paste and mix well. Serve warm.
4. Step 4
  Prepare ahead: Up to two days ahead, complete the recipe. Cool, cover and chill separately. To serve gently reheat in a saucepan, adding a little water if it's very thick. Serve warm.
  
  Try more Mediterranean recipes to serve alongside Hot tomato and harissa jam
  
  Mediterranean fish crumble
  
  Mediterranean stuffed peppers
  
  Mediterranean trout
  
  Mediterranean braised chicken
  
  Mediterranean lamb bake

Per Serving:

Calories: 80

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time