Berbere and Tomatoes — Summer's Power Couple

There’s a moment in every summer that gardeners know well: the one where you realize — again — that maybe five tomato plants was a bit ambitious. Our secret weapon? Berbere.

This Ethiopian and Eritrean spice blend is traditionally used to season wats — thick, deeply spiced stews of chicken, beef, or lentils. In our kitchens, we’ve found that Berbere is best friends with tomatoes. It shines in chili, tomato sauces, soups, and even sprinkled over fresh tomato salads. So whether you’re a canner, a freezer, or a fresh-everything type, Berbere just might be your secret summer savior.

Easy Does It: Quick and Foolproof Ways to Enjoy Berbere

• MIX a teaspoon into half a cup of ketchup for hot and spicy dipping.
• SWAP out Berbere for the usual Italian herbs in your next batch of tomato sauce.
• ADD a tablespoon of Berbere per pound of ground beef, mix well, form into patties, and fire up the grill.
  

Try This: Berbere Sheet Pan Tomatoes

Preheat oven to 400°F. Toss 1 pound halved vine tomatoes and 1 cup thinly sliced onion with 2 tablespoons olive oil, 2 teaspoons Berbere, and 1 1/2 teaspoons Pacific Flake Sea Salt. Spread on a parchment-lined sheet pan, cut side up. Roast for 25 minutes until tender and caramelized. Serve warm.