It was just impossible for me to even think about making my own pasta sauces. Until my very talented husband one day (while making the most delicious macaroni & cheese) suggested we try and make our own tomato sauce. I was keen, but I must admit, the only ingredient I got right for this experiment was the tomatoes.
The results were a beautiful, rich and flavorsome home made tomato and chili sauce. The nice thing about this chili and tomato sauce is that you have control over the outcome of the taste. Add more chili for extra kick if you are so inclined or add your own blend of fresh herbs.
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| Prep Time | 10 min |
| Cook Time | 35 min |
| Servings | litre |
Ingredients
- 2 small red onions peeled and chopped fine
- 1 clove garlic finely chopped
- 3 birds eye chili chopped
- 15 ml olive oil
- handful fresh thyme
- few sprigs rosemary chopped
- 10 ripe tomatoes blanched and chopped
- 1 cup balsamic vinegar
- 1 cup brown sugar
- 2 teaspoons black pepper
- salt to taste
Ingredients
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Instructions
- In a medium sized saucepan, sauté onions, garlic and chili in oil.
- Add herbs and chopped tomatoes.
- Let it cook on high heat for about 5 minutes until tomatoes are soft.
- Add the vinegar, sugar and seasoning.
- Cover and simmer for another 30 minutes on medium heat.
- Blend in a food processor until smooth. Refrigerate until use.
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