Spicy tomato sauce
- Antony Worrall Thompson
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Makes 300ml/½ pt, serves 4 adults and 4 kids
Easy
Total time: 1 hr and 15 mins
Ready in around 1½ hours
A star rating of 1.4 out of 5.3 ratingsRate
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This piquante tomato sauce keeps well, and makes a great dip for fishcakes
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2small fresh red chillies
seeded
-
2 red peppers
seeded and roughly chopped
-
2 garlic cloves
crushed
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1 shallot
roughly chopped
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400g can chopped tomato
with juice
-
100g dark muscovado sugar
-
3 tbsp sherry vinegar
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Nutrition: per tbsp
-
kcal31
-
fat0g
-
saturates0g
-
carbs8g
-
sugars6g
-
fibre1g
-
protein1g
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salt0.18g
low
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Method
-
step 1
Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
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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.
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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
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A star rating of 1.4 out of 5.3 ratings
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