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.
- Non sweet ripe red soft salad tomatoes.
- Kosher salt (any salt without iodine, you can use sea salt if you want).
- Garlic a few pods.
- Extra virgin olive oil.
- Very little rosemary
- Basil only if you like the lower tone taste of it.
- Jalapeno chillies
- Few ghost peppers (I used 2 for 1 kg tomatoes)
- In a non stick pan, add half cut tomatoes and pour a generous amount of olive oil.
- 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).
- 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.
- It will take a few hours to turn it into sauce.
- 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.
- This will last you a few months. Once opened, should finish it in about 2 weeks.