Spicy tomato sauce

Spicy tomato sauce

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(3 ratings)

Ready in around 1½ hours


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

  • Freezable
  • Vegetarian

Nutrition: per tbsp

  • kcal31
  • fat0g
  • saturates0g
  • carbs8g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.18g
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  • 2 small fresh red chillies, seeded
  • 2 red peppers, seeded and roughly chopped
  • 2 garlic cloves, crushed
  • 1 shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 400g can chopped tomato with juice
  • 100g dark muscovado sugar
  • 3 tbsp sherry vinegar


  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.

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Comments, questions and tips

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15th Mar, 2017
I reduce the amount of sugar but still didn't like the sauce. I shan't be making this again!
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