Spicy tomato sauce
This piquante tomato sauce keeps well, and makes a great dip for fishcakes
Difficulty and servings
Makes 300ml/½ pt, serves 4 adults and 4 kids
Preparation and cooking times
Ready in around 1½ hours
Vegetarian
- Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
- 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.
- Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
Per tbsp
31 kcalories, protein 1g, carbohydrate 8g, fat 0 g, saturated fat 0g, fibre 1g, sugar 6g, salt 0.18 g
Recipe from Good Food magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/1713/
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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
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Difficulty and servings
Makes 300ml/½ pt, serves 4 adults and 4 kids
Preparation and cooking times
Ready in around 1½ hours
Vegetarian
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
Per tbsp
31 kcalories, protein 1g, carbohydrate 8g, fat 0 g, saturated fat 0g, fibre 1g, sugar 6g, salt 0.18 g
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