Harissa Marinated Tomatoes with broken Butter Beans and Herb relish

Name: Harissa Marinated Tomatoes with broken Butter Beans and Herb relish
Prep time: 23 h 59 min
Cook time: 10 min
Total time: 24 h 9 min
Cuisine: Moroccan, African
Ingredients: 400g baby plum or cherry tomatoes Salt 1 x 400g tin butter beans, undrained 2 tbsp harissa paste 1 tbsp tomato paste 1 tsp apple cider vinegar 75ml olive oil ½ bunch coriander, including stalks, roughly chopped ½ bunch parsley, including stalks, roughly chopped 2 small gherkins, finely chopped ½ green chilli, finely chopped 1 tsp apple cider vinegar 100g rapeseed oil ½ tsp brown sugar Lettuce leaves, or toast or flatbreads; 400g baby plum or cherry tomatoes Salt 1 x 400g tin butter beans, undrained 2 tbsp harissa paste 1 tbsp tomato paste 1 tsp apple cider vinegar 75ml olive oil ½ bunch coriander, including stalks, roughly chopped ½ bunch parsley, including stalks, roughly chopped 2 small gherkins, finely chopped ½ green chilli, finely chopped 1 tsp apple cider vinegar 100g rapeseed oil ½ tsp brown sugar Lettuce leaves, or toast or flatbreads; 400g baby plum or cherry tomatoes; Salt; 1 x 400g tin butter beans, undrained; 2 tbsp harissa paste; 1 tbsp tomato paste; 1 tsp apple cider vinegar; 75ml olive oil; ½ bunch coriander, including stalks, roughly chopped; ½ bunch parsley, including stalks, roughly chopped; 2 small gherkins, finely chopped; ½ green chilli, finely chopped; 100g rapeseed oil; ½ tsp brown sugar; Lettuce leaves, or toast or flatbreads

5 steps

Prep:23h 59minCook:10min

Updated at: Thu, 17 Aug 2023 01:35:13 GMT

Ingredients

4 servings

Instructions

Step 1

Start on the tomatoes a day or so before you want to serve them, because the longer they bathe in the marinade, the better – and trust me, the pricking is well worth the time and effort.

Step 2

At least a day ahead, prick the tomatoes all over with a fork, to ensure they drink up the luscious marinade. In a large bowl, whisk all the marinade ingredients with half a teaspoon of salt, then drop in the tomatoes, toss gently to coat, cover and leave to sit at room temperature for a day or two (if it’s hot outside, a day should be plenty), turning them regularly.

Step 3

On the day you want to serve, gently pulse the butter beans with the liquid from their tin in a blender or food processor, then season with salt to taste.

Step 4

For the relish, pop everything in a blender with a few spoonfuls of water, blitz until almost smooth, then season with salt – you want it to have a bit of texture.

Step 5

To serve, spoon the beans on to a platter, pile on the tomatoes and any marinade that they haven’t soaked up, then drizzle the relish all over the top. Serve with lettuce leaves for wrapping, or on toast, or slathered on to charred flatbreads