Ingredients:
1 tablespoon olive oil
1 small onions, finely chopped
2 garlic cloves, crushed
1 (400 g) cans chopped tomatoes
1 (400 g) cans pitted black olives in brine, drained, rinsed and minced
1/2 teaspoon cumin seeds ( or more to taste)
celery salt
1 teaspoon clear honey
175 ml red wine
Directions:
Heat the oil in a medium sized saucepan, add the cumin seeds and allow them to sizzle for a few seconds; add the onions and garlic and saute gently for 3-5 minutes, or until soft.
Add the tomatoes, olives, honey, a pinch of celery salt and honey; mix together and cook gently for 10 minutes.
Pour in the red wine, bring to the boil and simmer for another 20 minutes, uncovered.
Turn up the heat and stir vigorously until the mixture has reduced to the consistency of a soft pate (or a very thick salsa); this final stage will take about 5 minutes, but cooking time will depend on the thickness of the juice the chopped tomatoes are packed in (and how much it evaporates during the simmering stage).
Turn into a serving dish and allow to cool; the flavours will intensify, the longer you leave the pate before eating.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.