The BBC Good Food logo
Spicy tomato sauce

Spicy tomato sauce

By
A star rating of 1.4 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Ready in around 1½ hours
  • Easy
  • Makes 300ml/½ pt, serves 4 adults and 4 kids

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

  • Freezable
  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal31
fat0g
saturates0g
carbs8g
sugars6g
fibre1g
protein1g
low insalt0.18g
Advertisement

Ingredients

  • 2small 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

Method

  • STEP 1

    Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.

  • STEP 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.

  • STEP 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

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 1.4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content