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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 (400 g) can chopped tomatoes
- 1 (400 g) canpitted black olives in brine, drained, rinsed and minced
- 12 teaspoon cumin seed (or more to taste)
- celery salt
- 1 teaspoon clear honey
- 175 ml red wine
Method
- Heat the oil in a medium sized saucepan, add the cumin seeds and allow them to sizzle for a few seconds; add the onions and garlic and saute gently for 3-5 minutes, or until soft.
- Add the tomatoes, olives, honey, a pinch of celery salt and honey; mix together and cook gently for 10 minutes.
- Pour in the red wine, bring to the boil and simmer for another 20 minutes, uncovered.
- Turn up the heat and stir vigorously until the mixture has reduced to the consistency of a soft pate (or a very thick salsa); this final stage will take about 5 minutes, but cooking time will depend on the thickness of the juice the chopped tomatoes are packed in (and how much it evaporates during the simmering stage).
- Turn into a serving dish and allow to cool; the flavours will intensify, the longer you leave the pate before eating.
