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Homemade tomato sauce

A handy standby which goes with just about everything, and keeps for 3 months in the fridge

  • Prep: 10 mins
    Cook: 45 mins
  • Makes 400ml
  • Easy
  • Makes 400ml
  • Easy
  • Calories 28
  • Carbohydrates 6
  • Saturated Fat 0
  • Sugar 6
  • Protein 0
  • Fat 1
  • Fibre 1
  • Salt 0.02

Nutrition per serving

  • Calories 28
  • Carbohydrates 6
  • Saturated Fat 0
  • Sugar 6
  • Protein 0
  • Fat 1
  • Fibre 1
  • Salt 0.02

Ingredients

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 thumb-size piece fresh root ginger, finely chopped or grated
  • 2 garlic cloves, chopped
  • 1 red chilli, deseeded and finely chopped
  • 800g tomatoes, briefly whizzed in a food processor or finely chopped
  • 100g dark brown sugar
  • 100ml red wine vinegar
  • 2 tbsp tomato purée
  • coriander seeds

Method

  1. Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.

  2. Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

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