Homenade from fresh vegetables, this tomato chilli sauce has a character that stands out. We admit that we add roses inside. The rose tinge slips by descreetly and still, it is that rose tinge that makes this sauce remarkable.
We have chosen this recipe especially for our “Cooking with roses” culinary workshop in November. In fact, he have based our tomato chilli sauce on a harissa recipe by Jamie Oliver who says that “When delicate, beautiful-smelling roses meet a kick of chilli, something amazing happens”. Well, that harissa of his seriously burned all our senses and we would recommend to give it a try only to the bravest hot chilli lovers because it is really really hot. If you are one of them, find the original recipe here. For the rest of the spicy cuisine fans who don’t put themselves in the “I am a fire-breathing dragon” category, we present here our adapted version.
Special tomato chilli sauce with roses
- Roma tomatoes, ripe – 250 g
- paprika – 250 g
- chilli peppers – 150-200 g (depending on how hot you want the sauce to be)
- garlic (unpeeled) – 7-8 cloves
- salt (coarse ground)
- black pepper (freshly ground)
- cumin – 2 tea spoons
- coriander – 1 tea spoon
- dried rose petals – 1 handful (we use selected rose petals from Rosey’s mark loose rose tea)
- Rosey’s mark rose jam – 3 table spoons
- olive oil – 1 table spoon
- red wine vinegar – 1 table spoon
Cut tomatoes in halves and put in large baking pan together with the paprikas, the chilli peppers and the garlic cloves. Season with salt and add some olive oil. Bake on 150°C for 50-60 minutes.
After the bakes vegetables cool down, remove the stalks and unseed the paprikas and the chillies; peel the paprikas, the tomatoes and the garlic.
Put everything in a blender, together with the cumin, the coriander, salt, black pepper, the rose petals, a table spoon of olive oil and a table spoon of vinegar. Pulse till rougly chopped. Add also the rose jam and blend again.
The sauce is ready. Put in a glass jar and leave in fridge for at least an hour before serving it. That way all the flavors will have the time to develop better.
This special tomato chilli sauce with roses is a wonderful addition to meet, as tested by us with a gorgeous rib-eye steak, also great as an apetizer on bread. Keep it in fridge and you can enjoy it for about a week. Mmm… delicious!