Kalamata Olive & Harissa Sauce

This is tomato sauce, Ottolenghi style: salty, piquant and spicy. Bold yet comforting, use wherever you would a traditional tomato sauce. Toss with pasta or use as a base for shakshuka. Some fresh herbs to finish wouldn't go amiss.

Usage: fold through pasta, add to meatballs, bake with eggs, spoon over grilled aubergine or halloumi.