Not sure if it should be called a salsa or sort of a jam but this sticky tomato sauce is unbelievably versatile – it can be used as the base for an incredible tomato soup, just add chicken/vegetable stock and blend, as a pasta sauce stirred through spaghetti with seafood, as a salsa with tortilla chips etc etc. This time I used it as a condiment in homemade falafel pittas and the flavours worked really well together.
Ingredients: (makes enough for 8 medium sized falafel)
For the falafel:
- 400g can chickpeas
- 1 white onion
- 1 large clove of garlic
- 1tsp ground cumin
- fresh coriander
- 1tsp chilli powder
- Sunflower/vegetable oil
- Pitta pockets
- Salad to taste (I used a wee bit of lettuce and cucumber)
For the tomato salsa:
- 3 large vine tomatoes
- 1 red onion
- 2 cloves of garlic
- 1 red chilli
- 3 tbsp balsamic vinegar (I had none so substituted white wine)
- 2 tbsp worcestershire sauce
- Splash of light soy sauce
- Preheat your oven to 200°c.
- Dice your garlic and chilli, slice the red onion and quarter the tomatoes.
- Arrange in a baking tray and cover with balsamic vinegar, worcestershire sauce and soy sauce, and a little salt and pepper.
- Put the baking tray in the oven and set the timer for 40 minutes.
- Next, dice the white onion, drain the chickpeas and put them in the blender with the cumin, chilli powder, coriander, salt and pepper. Add a tiny splash of olive oil and blend into a paste. If you’re left with a few larger pieces of chickpea it’s no problem – you can leave them whole or just mash them with the back of a fork.
- Scoop the paste out with a spoon and roll into wee balls with the palms of your hands.
- Set to the side.
- Remove the tomato mixture from the oven – it should be going mushy by now, and use a knife and fork to chop the tomatoes and onions into smaller pieces.
- Return to the oven for the remainder of the cooking time.
- When the tomato sauce has around 5 minutes to go, heat a small amount of oil in a wok or frying pan.
- When the oil is hot, fry the falafel for app. 3 minutes on each side. Take care flipping them to avoid them breaking apart.
The wee one on the left was a casualty of war
- When ready set aside in a bowl and remove the tomato mixture from the oven.
- Plate up, throw everything into a pitta and enjoy 🙂