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Spicy tomato sauce
Makes 300ml/½ pt, serves 4 adults and 4 kids
Easy
Total time:
Ready in around 1½ hours
This piquante tomato sauce keeps well, and makes a great dip for fishcakes
Skip to ingredients
- 2small fresh red chilliesseeded
- 2 red peppersseeded and roughly chopped
- 2 garlic clovescrushed
- 1 shallotroughly chopped
- 400g can chopped tomatowith juice
- 100g dark muscovado sugar
- 3 tbsp sherry vinegar
Nutrition: per tbsp
- kcal31
- fat0g
- saturates0g
- carbs8g
- sugars6g
- fibre1g
- protein1g
- salt0.18glow
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.
