Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp harissa paste (mild or hot, to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 cup low-sodium vegetable or chicken broth
- 1 tsp sugar or honey
- 1½ tsp kosher salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp butter or extra olive oil (optional, to finish)
Do This
- 1) Warm olive oil in a wide saucepan over medium heat. Sauté onion with a pinch of salt for 6–8 minutes until soft and lightly golden.
- 2) Stir in garlic and cook 30–60 seconds until fragrant.
- 3) Add tomato paste, harissa, cumin, smoked paprika, coriander, and cinnamon. Cook 2–3 minutes, stirring, until darkened and thick.
- 4) Pour in crushed tomatoes, broth, sugar or honey, remaining salt, and black pepper. Stir well and bring to a gentle simmer.
- 5) Simmer uncovered 18–22 minutes, stirring occasionally, until rich, slightly thickened, and glossy.
- 6) Turn off heat. Stir in lemon juice, herbs, and butter or extra olive oil. Taste and adjust seasoning or harissa.
- 7) Use immediately as a base for baked eggs, braised chicken thighs, or chickpea stew, or cool and refrigerate/freeze.
Why You’ll Love This Recipe
- It turns simple pantry staples into a deep, complex, restaurant-level sauce in under 1 hour.
- Incredibly versatile: use it for shakshuka-style baked eggs, braised chicken, chickpeas, or as a pasta and grain sauce.
- Customizable heat level depending on the harissa you use and how much you add.
- Perfect for meal prep: it keeps well and tastes even better the next day.
Grocery List
- Produce: 1 medium yellow or white onion, 4 garlic cloves, 1 lemon, small bunch cilantro and/or flat-leaf parsley
- Dairy: Unsalted butter (optional finishing touch)
- Pantry: Olive oil, harissa paste, tomato paste, 1 (28 oz / 800 g) can crushed tomatoes, low-sodium vegetable or chicken broth, sugar or honey, ground cumin, smoked paprika, ground coriander, ground cinnamon, kosher salt, black pepper
Full Ingredients
Harissa Tomato Simmer Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons harissa paste (mild or hot; adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 (28 ounce / 800 gram) can crushed tomatoes (or tomato passata)
- 1 cup low-sodium vegetable or chicken broth (plus 2–4 tablespoons more as needed to thin)
- 1 teaspoon sugar or honey
- 1½ teaspoons kosher salt, divided (start with 1 teaspoon, add more to taste; use less if using fine salt)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley (plus extra for garnish, optional)
- 1 tablespoon unsalted butter or additional olive oil (optional, for a richer finish)
Optional Garnishes & Serving Ideas
- Extra chopped cilantro or parsley
- Crumbled feta or labneh for spooning on top when using with eggs or chickpeas
- Warm crusty bread, flatbread, or cooked grains (couscous, rice, quinoa) for serving
- Soft or medium eggs, seared chicken thighs, or cooked chickpeas for turning the sauce into a full meal
Step-by-Step Instructions
Step 1: Prep your aromatics and ingredients
Start by finely dicing the onion and mincing the garlic. Measure out the tomato paste, harissa paste, and all the spices (cumin, smoked paprika, coriander, cinnamon) into a small bowl so they are ready to go. Open the can of crushed tomatoes and have your broth, sugar or honey, salt, and pepper nearby. This sauce comes together quickly once the aromatics start cooking, so it helps to have everything within arm’s reach.
Step 2: Soften the onion
In a wide, heavy-bottomed saucepan or deep skillet, heat the olive oil over medium heat. Add the diced onion and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, for 6–8 minutes, until the onion is very soft and starting to turn lightly golden around the edges. Adjust the heat as needed so it gently sizzles but does not brown too fast; soft, sweet onions are the flavor base of this sauce.
Step 3: Add garlic, tomato paste, harissa, and spices
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste, harissa paste, cumin, smoked paprika, coriander, and cinnamon. Cook this mixture, stirring frequently, for 2–3 minutes. It should darken slightly in color and smell toasty and rich. This step “blooms” the spices and caramelizes the tomato paste, building a deep, almost slow-cooked flavor in a short amount of time. If anything threatens to stick or scorch, reduce the heat to medium-low.
Step 4: Add tomatoes and simmer the sauce
Pour in the crushed tomatoes and the broth. Add the sugar or honey, the remaining 1 teaspoon kosher salt (or to taste), and the black pepper. Stir very well, scraping up any browned bits from the bottom of the pan. Bring the mixture up to a gentle simmer over medium heat, then reduce the heat to medium-low to maintain a steady but not aggressive simmer.
Simmer uncovered for 18–22 minutes, stirring every few minutes, until the sauce has thickened slightly, the raw tomato edge has mellowed, and small pools of orange-red oil begin to rise to the surface. If the sauce looks too thick at any point, add a splash (1–2 tablespoons) of broth or water. If it still tastes very sharp or acidic after 20 minutes, give it a few minutes more.
Step 5: Finish with lemon, herbs, and richness
Turn off the heat. Stir in the lemon juice, chopped cilantro or parsley, and the butter or extra tablespoon of olive oil, if using. These final touches brighten and round out the sauce. Taste and adjust: add more salt if it tastes flat, more lemon if it needs brightness, or an extra spoonful of harissa if you want more heat and smokiness. If your harissa is very salty, you may not need all of the salt, so always taste before adding more.
h3>Step 6: Adjust consistency for how you plan to use it
Think about what you are making next and tweak the thickness of the sauce:
For baked eggs (shakshuka-style): Aim for a thick but spoonable sauce that will hold little wells for the eggs. If it seems thin, simmer a few more minutes to reduce. Use the back of a spoon to make small wells, crack eggs into them, and bake at 375°F (190°C) for 8–12 minutes until the whites are just set.
For braising chicken thighs: You want a slightly looser sauce so it can simmer around the chicken. Stir in 1/4–1/2 cup extra broth, nestle browned chicken thighs into the sauce, cover, and simmer gently until cooked through.
For chickpea or vegetable stews: Keep the sauce on the thicker side so it clings nicely. Stir in cooked chickpeas or roasted vegetables and simmer together for 5–10 minutes to meld the flavors.
Step 7: Serve, store, or meal prep
Serve the sauce immediately with your chosen protein or vegetables, garnished with extra herbs and a sprinkle of crumbly cheese or a dollop of yogurt if you like. For meal prep, let the sauce cool to room temperature, then transfer to airtight containers. Refrigerate or freeze according to the guidelines below. The flavor will continue to deepen as it rests, so it is an excellent make-ahead base for quick weeknight dinners.
Pro Tips
- Control the heat level: Harissa pastes vary a lot in spiciness. Start with 2 tablespoons if you are sensitive to heat and add more at the end, 1 teaspoon at a time, until it is just right for you.
- Use good tomatoes: Since tomatoes are the backbone of this recipe, choose a high-quality brand of crushed tomatoes or passata for the best flavor and color.
- Do not skip blooming the paste and spices: Cooking the tomato paste, harissa, and spices in oil until darkened is key to the sauce’s rich, almost smoky flavor.
- Thin or thicken as needed: For a thicker sauce, simmer uncovered a bit longer. For a thinner sauce (for braising or tossing with pasta), add warm broth a splash at a time until it reaches your ideal consistency.
- Double the batch: This sauce freezes very well. Make a double batch and freeze in meal-size portions so you can turn eggs, chicken, or chickpeas into dinner in minutes.
Variations
- Smokier roasted pepper version: Stir in 1/2 cup finely chopped roasted red peppers with the tomatoes, and add an extra 1/2 teaspoon smoked paprika for a deeper, smokier profile.
- Creamy harissa tomato sauce: At the very end, off the heat, swirl in 1/4–1/3 cup heavy cream, full-fat coconut milk, or Greek yogurt (temper it first with a little warm sauce) for a silky, mellow version that is great with chicken and pasta.
- Extra-herby green-flecked sauce: Increase fresh herbs to 1/2 cup total, combining cilantro, parsley, and a little fresh mint. Stir most in at the end and reserve some for a bright green sprinkle over finished dishes.
Storage & Make-Ahead
Let the sauce cool completely, then transfer to airtight containers or jars.
Refrigerator: Store in the fridge for up to 5 days. The flavor will deepen over time. Reheat gently in a saucepan over low to medium-low heat, adding a splash of water or broth if it has thickened too much.
Freezer: Freeze for up to 3 months in freezer-safe containers or zip-top bags (lay bags flat for quicker thawing). Thaw overnight in the refrigerator or in a bowl of cold water, then reheat on the stovetop. Stir well after reheating and taste for seasoning; you may want to add a squeeze of fresh lemon or a pinch of salt to wake up the flavors.
This sauce is ideal for meal prep. Make a big batch on the weekend, then quickly turn it into baked eggs, braised chicken, chickpea stew, or a punchy pasta sauce during the week.
Nutrition (per serving)
Approximate values per serving (about 2/3 cup sauce), based on 6 servings and using vegetable broth and olive oil, without optional butter:
Calories: ~110 kcal; Protein: ~3 g; Fat: ~6 g; Saturated Fat: ~1 g; Carbohydrates: ~14 g; Fiber: ~3 g; Sugars: ~7 g; Sodium: will vary with salt and harissa brand, but approximately 520–650 mg. These values are estimates and will change depending on the exact products and amounts you use.
