Homemade tomato sauce
Makes 400ml
Easy
Prep:
Cook:
A handy standby which goes with just about everything, and keeps for 3 months in the fridge
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- 1 tbsp olive oil
- 2 onionschopped
- 1 thumb-size piece fresh root gingerfinely chopped or grated
- 2 garlic cloveschopped
- 1 red chillideseeded and finely chopped
- 800g tomatoesbriefly whizzed in a food processor or finely chopped
- 100g dark brown sugar
- 100ml red wine vinegar
- 2 tbsp tomato purée
- corianderseeds
Nutrition: per tbsp
- kcal28
- fat1g
- saturates0g
- carbs6g
- sugars6g
- fibre1g
- protein0g
- salt0.02glow
Method
step 1
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.
step 2
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.
