Tunisian Tomatoes Recipes

Tunisian cuisine — Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa — brings its own distinctive techniques and seasonings to every ingredient it touches. When Tunisian cooks work with tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, steaming and frying.

Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with olive oil, fine sea salt, onion, garlic, ground cumin and harissa paste. The dishes here span tunisian classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.