Smoky Tomato Sauce
Roasted tomatoes, infused with a savory blend of anchovies, garlic, and harissa, create a smoky tomato sauce that delights the taste buds with its robust flavors. Grilled to perfection and served atop tender eggplants, this dish is a symphony of Mediterranean-inspired ingredients that come together to create a truly satisfying culinary experience.
— Constant Cookbook
Ingredients
- 2 small ripe tomatoes (about 1/2 pound)
- 3 anchovy fillets packed in oil, drained, finely chopped
- 1 small garlic clove, finely chopped
- 1 harissa paste
- 1 red wine vinegar
- 2 extra-virgin olive oil plus more for serving
- Kosher salt, freshly ground pepper
- (click for recipe)
- Chopped fresh flat-leaf parsley and lemon wedges (for serving)
Instructions
- Grill tomatoes, turning occasionally, until skins are blackened and split, about 4 minutes. Press through a sieve set over a medium bowl; discard solids. Whisk in anchovies, garlic, harissa, vinegar, and 2 tablespoons oil; season with salt and pepper.
- Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 min-utes to let flavors meld. Drizzle with oil, top with parsley, and serve with lemon wedges.
- DO AHEAD: Smoky Tomato Sauce can be made 1 day ahead. Cover and chill.
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