Make a big batch of this spicy tomato sauce and thank yourself later. It's perfect for spooning over eggs, stirring through pasta, or whatever you fancy.
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Serves
NaN
This recipe was created for a specific serving size. If you want to scale it up or down you might need to make adjustments to the cooking time, seasoning quantities, and equipment used.
Chopped Tomatoes
Drained Roasted Red Peppers
Olive Oil
Garlic
Chilli Flakes
Salt
Serves
NaN
This recipe was created for a specific serving size. If you want to scale it up or down you might need to make adjustments to the cooking time, seasoning quantities, and equipment used.
Chopped Tomatoes
Drained Roasted Red Peppers
Olive Oil
Garlic
Chilli Flakes
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the drained roasted peppers and chopped tomatoes to a blender, then blitz until mostly smooth.
Step 2.
Set a saucepan over a medium-low heat and add the olive oil. Gently cook the garlic for about 2 mins until fragrant but not coloured. Add the chilli flakes and cook for 30 seconds more.
Step 3.
Pour in the pepper and tomato mixture, add a big pinch of salt, and bring to a simmer. Let it bubble away for 15–20 mins until thickened to your liking. Taste and season with more salt, if needed.
Step 4.
Transfer the sauce to a clean, heatproof jar and seal tightly. Let it cool completely before storing.
Step 5.
If sealed properly, the sauce will keep at room temperature for up to 1 month. If not sealed, store in the fridge and use within 2 weeks.
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