Wine and Black Olive Pate

1. 1

   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.

2. 2

   Add the tomatoes, olives, honey, a pinch of celery salt and honey; mix together and cook gently for 10 minutes.

3. 3

   Pour in the red wine, bring to the boil and simmer for another 20 minutes, uncovered.

4. 4

   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).

5. 5

   Turn into a serving dish and allow to cool; the flavours will intensify, the longer you leave the pate before eating.

* Per serving · 4 servings · Values may vary.

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