The flavor of this tomato-based sauce is incredibly complex: It has heat, the tiniest bit of sweetness from the orange, lots of deep spice flavor, and a nice balance of acidity. Use it in place of ketchup on a burger or with fries, toss with roasted vegetables, or braise with Harissa Braised Chicken Legs. Store in an airtight container, in the refrigerator, for one month.
- Yield: 1 ¼ cups
- 2 plum tomatoes
- 1 red bell pepper
- 1 tablespoon fennel seeds
- 1 teaspoon cumin seeds
- 2 whole cloves
- 2 garlic cloves
- 3 tablespoons fresh orange juice
- 2 tablespoons smoked paprika
- 2 tablespoons red pepper flakes
- 1 tablespoon sherry vinegar
- 1 tablespoon tomato paste
- Kosher salt
- Roast the tomatoes and bell pepper directly over two burners of a gas stove, set to high, or under a broiler, turning often, until black all over, 8 to 10 minutes. Transfer to a bowl, cover with a piece of foil, and allow to cool completely. Once cool, discard the blackened skin of both, plus the seeds and stem of the pepper.
- Toast the fennel seeds, cumin seeds, and cloves in a small sauté pan over low heat until fragrant, 1 to 2 minutes. Finely grind in a spice grinder.
- Place the peeled tomatoes and pepper, ground spices, garlic, orange juice, paprika, pepper flakes, vinegar, and tomato paste in a food processor. Process until almost smooth, 30 seconds to 1 minute. Season with salt.