Ingredients
9 total- 2 (400g) tins plum tomatoes, drained
- 3 red chillies (approx.), pierced with a knife
- 6 garlic cloves
- 2 tbsp olive oil, plus extra for pouring
- 1 pinch sea salt
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 3 tbsp white wine vinegar
- 3 tbsp runny honey
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the tomatoes, chillies and garlic in a roasting tin with the olive oil and a good pinch of sea salt. Cook for 30-40 mins, until the liquid has reduced and thickened.
Step 2
2. Meanwhile, toast the fennel and coriander seeds in a small frying pan until fragrant, then grind to a fine powder using a pestle and mortar or spice grinder.
Step 3
Blitz the tomato mixture in a blender. Add the toasted spice powder, vinegar and honey; blend again.
Step 4
Transfer to a serving bowl; cover in a thin layer of oil – you want it to run through the sauce and pick up all the flavours. Serve at room temperature. Chill leftovers in an airtight container (covered by oil) for up to 2 weeks.