Step 1

Preheat the oven to 150°C/300°F/gas

Step 2

Halve the tomatoes, then place cut-side up) in a large roasting tray with the chillies and unpeeled garlic cloves. Drizzle with olive oil, then season with sea salt and black pepper. Roast for 1 hour, giving the tray a little shake occasionally, then remove from the oven and leave to cool. Once the chillies are cool enough to handle, remove their stalks and deseed them (wear rubber gloves!). You can do this under running water, as it helps with washing the seeds away. Peel the garlic cloves and place in the food processor with the chillies. Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again. Add the tomatoes, rose petals (wash first), rose water and sugar, then pulse to a chunky paste. Transfer to a bowl and stir in a splash of red wine vinegar and 1 tablespoon of extra virgin olive oil. Have a taste – you want a good balance between the heat of the chillies, the smoky paprika, the sharpness of the vinegar and the fragrant rose petals – and adjust the seasoning, if needed. Spoon into a sterilised jar – it will keep in the fridge for up to a month.