1 tsp each caraway and coriander seed
½ tsp cumin seeds
75ml olive oil, plus a little extra
2 tbsp garlic infused oil
1 tsp smoked paprika
500g tomatoes, deseeded and chopped
3 red chilies, deseeded (use more chillies and leave the seeds in if you like it very fiery)
1 tsp rosewater (optional)
Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
Heat the oil in a large pan and add the toasted spices, paprika, tomatoes and chilies.
Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp, this will take about 15 mins.
Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste.
Spoon into a sterilised jar and pour a little oil over the surface to completely cover it.
Will keep in the fridge for several months if you cover the surface with oil after each use.
Recipe adapted from: Good Food