Homemade tomato sauce
A handy standby which goes with just about everything, and keeps for 3 months in the fridge
Difficulty and servings
Makes 400ml
Preparation and cooking times
Prep 10 mins
Cook 45 mins
Vegetarian
- Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
- Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.
Per tbsp
28 kcalories, protein 0g, carbohydrate 6g, fat 1 g, saturated fat 0g, fibre 1g, sugar 6g, salt 0.02 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7787/
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Ingredients
- 1 tbsp olive oil
- 2 onions , chopped
- 1 thumb-size piece fresh root ginger , finely chopped or grated
- 2 garlic cloves , chopped
- 1 red chilli , deseeded and finely chopped
- 800g tomatoes , briefly whizzed in a food processor or finely chopped
- 100g dark brown sugar
- 100ml red wine vinegar
- 2 tbsp tomato purée
- coriander seeds
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Difficulty and servings
Makes 400ml
Preparation and cooking times
Prep 10 mins
Cook 45 mins
Vegetarian
Ingredients
- 1 tbsp olive oil
- 2 onions , chopped
- 1 thumb-size piece fresh root ginger , finely chopped or grated
- 2 garlic cloves , chopped
- 1 red chilli , deseeded and finely chopped
- 800g tomatoes , briefly whizzed in a food processor or finely chopped
- 100g dark brown sugar
- 100ml red wine vinegar
- 2 tbsp tomato purée
- coriander seeds
Per tbsp
28 kcalories, protein 0g, carbohydrate 6g, fat 1 g, saturated fat 0g, fibre 1g, sugar 6g, salt 0.02 g
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09 May 2012
Louise Panks rated and commented on this recipe
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