TOMATO & CARAWAY PASTE
I use this paste a lot. It’s full of flavour and works with so many different ingredients. It is a staple in my potable and home pantry, and I use it to elevate the simplest meals.
Added to foaming butter with a squeeze of lemon over fish as a sauce. Marinating red meats before they hit the grill or added to yoghurt to make a finishing sauce like in the wallaby flat bread on Satellite Island; or to dress vegetable or salads.
- 2 tablespoon caraway seeds
- 3 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 4 teaspoons smoked paprika
- 1/2 teaspoon cinnamon
- 12 garlic cloves
- 150ml oil
- 6 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1 lemon
- Salt to taste
Toast the caraway, cumin and coriander seeds in the dry YETI™ Cast Iron Skillet until they give off an aroma. Transfer to a spice grinder or mortar and pester, then grind the spices to a powder. Add the paprika, cinnamon, garlic cloves, and half of the oil, and blend to a paste.
Return the sauce to a medium/low heat and add the remaining oil. Add the ground spice and garlic mix to the oil and cook for 5 minutes. The garlic will bubble and foam. Add the tomato paste to the mix and cook for a further 5 minutes. The mix may look split. Remove from the heat and stir in the sugar, the juice of a lemon, and some salt to taste. Store in a jar or container in the fridge. This paste will last for a few months.
