Spicy Tomato Sauce

bowl of comforting Kushari
bowl of comforting Kushari

This is a basic recipe which I use VERY often as a base for the tomato sauces I create for different dishes. When I make a cajun meal I add in cajun spicing and herbs, when I do Tunisian couscous I add in North African spices, herbs, veg and pulses. Italian, red wine and herbs…

At the moment I am frequently revisiting a childhood favourite comfort food of mine: the Egyptian street food – Kushari, which features a lovely spicy tomato sauce. I have made some to take to France with us, it’s sitting in the freezer ready and waiting.

Spicy Tomato Sauce – Ingredients

oil, ground cayenne pepper, garlic cloves, chillies, red onion, muscovado sugar, passata 

oil, spices, garlic & chilli

Spicy Tomato Sauce – Process (serves 2)

  • Prep your vegetables first
    • 2 cloves garlic – peeled & chopped
    • 2 chillies (I use cayenne) chopped (I use the seeds in the sauce)
    • 1 large red onion peeled & finely diced
  • In a heavy based pan add:
    • 1 Tbs oil (I use coconut oil)
    • 1 tsp cayenne pepper
    • any other spices for your sauce – (e.g for kushari sauce I add ½ tsp ground cumin)
    • chopped garlic
    • chopped chillies
  • Once the spices are cooked add in:
    red onion sweated & ready for passata
    • 1 red onion
    • 1 Tbs (heaped) muscovado sugar
  • Stir
  • Cover the pan with a lid
  • Turn heat down and leave for 10 minutes or so
  • Once the onions are soft and have sweated well add:
    • 500 g passata
  • Stir in, cover and leave to cook slowly on a low heat for about 20 minutes until it has reduced nicely and is thick and flavoursome.

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