Roasted Tomato & Chickpea Confit with Ras el Hanout
Slow-roasted tomatoes and garlic form a deep, umami-rich base spiced with ras el hanout. This farm-fresh condiment serves as a dip for sourdough or a sauce for grilled fish, delivering lycopene.
A little context
In Moroccan souqs, tomato pastes are staples served with bread, often sweetened with sugar or made with seed oils. We honor the tradition by using ripe organic tomatoes for natural sweetness and high-quality EVOO.
Method
- 01
Roast the garlic
Preheat oven to 200°C (400°F). Place the garlic head in foil, drizzle with 1 tbsp olive oil, and seal. Roast for 30 minutes until soft and golden.
- 02
Prepare tomatoes
Arrange halved tomatoes cut-side up in the Dutch oven. Drizzle with half the remaining oil. Sprinkle with salt and half the ras el hanout.
- 03
Simmer the base
Transfer the pot to the oven or place on low heat on the stove. Cook for 30 minutes until tomatoes break down and skins soften.
- 04
Blend and combine
Squeeze roasted garlic cloves into the pot. Add remaining oil and spices. Use immersion blender to puree until smooth. Stir in chickpeas if using.
- 05
Finish and serve
Simmer for 10 more minutes to thicken. Taste and adjust salt. Serve warm with sourdough or alongside grilled fish.
Pro tips
- ✦Select tomatoes that are heavy for their size and smell sweet at the stem for maximum flavor.
- ✦Ensure your ras el hanout blend contains no hidden sugar or anti-caking agents.
- ✦Roasting the garlic first removes harshness and brings out natural sweetness without added sugar.
- ✦Store in glass jars to prevent chemical leaching from plastic containers.
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Substitutions
- fresh organic tomatoes → high-quality canned San Marzano tomatoes (use when fresh tomatoes are out of season; drain excess liquid)
- chickpeas → grilled wild-caught sardines (adds omega-3s; add at the very end to preserve texture)
Storage
Refrigerate in a glass container for up to 5 days; freezes well for 3 months in portioned containers.
What to serve with it
- Crusty organic sourdough bread
- Grilled wild-caught sardines or mackerel
- Green tea or hibiscus infusion
- Sparkling water with lemon
FAQ
Why no sugar in this traditional recipe?+
Traditional versions often add sugar to balance acidity. Ripe organic tomatoes provide enough natural sweetness.
Can I use regular olive oil?+
Extra virgin is required for the polyphenol content.
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