Chilli Tomato Sauce

Contributed by Sneha Rajurkar

This is my age old very simple recipe of chilli tomato sauce that I've been making for a few years now.

It took me a few tries to make it taste ideal for me.

The reason to even create this sauce was because I hate sweet stuff and everything store-bought is sweet. So I decided to create a perfect blend of ingredients to make my own sauce for my palate, here it is.

Ingredients

1. Non sweet ripe red soft salad tomatoes.
2. Kosher salt (any salt without iodine, you can use sea salt if you want).
3. Garlic a few pods.
4. Extra virgin olive oil.
5. Ginger
6. Thyme
7. Very little rosemary
8. Basil only if you like the lower tone taste of it.
9. Jalapeno chillies
10. Few ghost peppers (I used 2 for 1 kg tomatoes)

Procedure

1. In a non stick pan, add half cut tomatoes and pour a generous amount of olive oil.
2. While that's heating and releasing water, in a mortar pestle mince garlic cloves, and herbs together along with lots of salt ( this is important for preservation).
3. Tip For a better taste mince in a wooden mortar pestal. Wood has a taste of its own. Add all this in the pan and mix well and put a lid on it.
4. It will take a few hours to turn it into sauce.
5. Once it's all mixed well and disintegrated blend it in a high speed blender. You will have to reheat this for preservation purpose and while it's kind of hot put it in a borosilicate jar and vacuum seal it with an airtight lid.
6. This will last you a few months. Once opened, should finish it in about 2 weeks.