Spicy tomato sauce

Spicy tomato sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in around 1½ hours

Skill level

Easy

Servings

Makes 300ml/½ pt, serves 4 adults and 4 kids

This piquante tomato sauce keeps well, and makes a great dip for fishcakes

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per tbsp

kcalories
31
protein
1g
carbs
8g
fat
0g
saturates
0g
fibre
1g
sugar
6g
salt
0.18g

Ingredients

  • 2 small fresh red chillies, seeded
  • 2 red peppers, seeded and roughly chopped
  • 2 garlic cloves, crushed
  • 1 shallot, roughly chopped
  • 400g can chopped tomato with juice
  • 100g dark muscovado sugar
  • 3 tbsp sherry vinegar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
  2. Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
  3. Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

Recipe from Good Food magazine, January 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips