Harissa Tomato Puree 1.250

Dominic Bracco II for The Washington Post

May 20, 2009

Consider this condiment a North African version of ketchup. Harissa is a North African red chili paste available in the international section of most food stores. Substitute any brand of red pepper chili paste you desire.

Make Ahead: The puree can be made up to 3 days in advance and refrigerated in an airtight container.

Servings: 1.25 cups
  • 6 ounces tomato paste
  • 1/2 cup store-bought roasted red peppers, chopped (may substitute chopped pimento)
  • 1 medium clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 tablespoon harissa paste
  • 1/4 cup water


Combine the tomato paste, roasted red peppers, garlic, smoked paprika, harissa and water in the bowl of a food processor; process for 30 seconds to form a smooth puree. Transfer to an airtight container and refrigerate until ready to use (up to 3 days).

Rate it

Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.