Kerkennaise (Tunisian Raw Tomato Sauce)

June 16, 2018

Kerkennaise (Tunisian Raw Tomato Sauce) - kvalifood.com

A raw sauce from the Kerkennah Islands off the coast of Tunisia. Fresh tomatoes, scallions, and mild chilli are pulsed with ground coriander and caraway – the signature Tunisian spice pair – and finished with olive oil and vinegar. Served uncooked alongside grilled fish and shellfish, or as a dip with bread.

Makes ca. 300 ml / serves 4

Ingredients

400 g ripe tomatoes (~3 medium), halved and seeded
3 scallions (~40 g), white and green parts separated
1 mild green chilli (~15 g), seeded, roughly chopped
1 garlic clove (~5 g), peeled
3/4 tsp ground coriander seed
1/2 tsp ground caraway seed
1 tbsp vinegar (white wine or apple cider)
3 tbsp extra virgin olive oil
15 g fresh flat-leaf parsley leaves, finely chopped
1/2 tsp fine sea salt
freshly ground black pepper

Directions

Cut the tomatoes in half crosswise and grate the cut side on a box grater over a bowl, discarding the skins. Alternatively, roughly chop and pulse in a food processor.

In a food processor or blender, combine the grated tomato pulp, scallion whites (sliced), green chilli, garlic, ground coriander, ground caraway, and vinegar. Pulse until finely chopped but not completely smooth.

Transfer to a bowl. Stir in the thinly sliced scallion greens, chopped parsley, olive oil, salt, and pepper.

Cover and let sit at room temperature for at least 30 minutes, ideally 1 hour. The flavours need time to meld.

Taste and adjust seasoning. Serve at room temperature, spooned over grilled fish or as a dip with bread.

Notes

Resting time is not optional. The raw garlic and spices soften and the tomato juices marry with the oil and vinegar.
Green olives (40 g, roughly chopped) and 1 tbsp tomato paste are common optional additions.
Best the day it is made. Keeps 1-2 days refrigerated; bring to room temperature before serving.