Moroccan · Condiment
Moroccan Tomato Frita (Slow-Cooked Tomato Base)
A jammy, garlicky cooked-down tomato sauce seasoned with cumin and paprika — the base for egg tagines, a bed for meatballs, or a spread for bread. Frita rewards patience: cook it low until the oil separates and the flavour concentrates.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- 800 g ripe tomatoes, grated or chopped (or 2 tins)
- 4 garlic cloves, sliced
- 4 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp sugar
- Small bunch parsley, chopped
- Salt and pepper
Method
- 1
Soften the garlic
Warm the oil and gently colour the garlic without burning.
- 2
Add tomatoes
Add the tomatoes, paprika, cumin, sugar, salt and pepper.
- 3
Reduce
Simmer uncovered 30-35 minutes, stirring, until thick and the oil pools at the edges.
- 4
Finish
Stir in the parsley. Use warm or cool and refrigerate.
Chef's tips
- Do not rush it — the sauce is ready when the oil separates and the flavour turns sweet and deep.
- Crack eggs straight into the hot sauce and cover to poach for an instant Moroccan brunch.
Frequently asked questions
How long does frita keep?
Up to 5 days refrigerated, and it freezes well. Make a big batch as a base for quick weeknight eggs and meatballs.