Hot Tomato Sauce Recipes

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

CHILE-TOMATO NOT TOO HOT SAUCE

Steps:

• Boil 3 cups of water. Put chiles in a large skillet over medium heat and toast, turning once, until fragrant, 2 or 3 minutes on each side. Transfer chiles to a bowl, pour boiling water over them and soak until soft and pliable, 15 to 30 minutes. Remove stems and as many seeds as you like (the fewer you remove, the hotter the sauce will be). Roughly chop them, and reserve soaking liquid.
• Put oil in the skillet over medium-high heat. When hot, add chiles, onions and garlic. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomatoes, honey, salt and pepper.
• Adjust heat so the mixture bubbles gently. Cook, stirring occasionally, until the mixture is very thick, 10 to 20 minutes. Let it cool for a few minutes, then transfer to a blender with the vinegar. Purée until completely smooth, adding more vinegar or a splash of water if you want it thinner. Pour into a glass bottle or jar, cool completely and refrigerate up to a week.

RED-HOT TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
• Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.

HOT TOMATO SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in large skillet, saute chile pepper, bell pepper and onion until soft. Add tomatoes, puree and chili powder and cook 2 minutes more. For a smooth sauce, puree with a hand blender, or puree in batches in food processor.
• Combine pasta and sauce in 9 x 13 baking dish and bake for 15 minutes. Serve hot.

TOMATO CHILI SAUCE RECIPE

Steps:

• Directions:Blend chopped tomatoes, chopped garlic in a food processor or blender until smooth.Pour it in a saucepan; add minced red chilli pepper, ground paprika, sugar, salt and vinegar. (You can adjust the quantity of fresh red chilli according to your taste to make it more or less hot and spicy).Cook over low to medium heat until it becomes darker or for around 10-15 minutes. Keep stirring occasionally in between.Strain and pour in to large bowl, discard tomato seeds. Transfer back to saucepan.Dissolve 1 teaspoon corn flour in 2 teaspoons water and add it in tomato puree. Stir continuously and cook over low heat until mixture becomes thick.Turn off heat and let it cool for 3-4 minutes.Tomato sauce with chili is ready. Pour it in a sterilized jar or store in a refrigerator.

CLIFF'S HOT SAUCE

Steps:

• Remove the stems from the jalapeno peppers, and the seeds from one jalapeno. Place both jalapeno peppers, tomatoes with liquid, onion, garlic, cumin, oregano, and salt in a blender; pulse to desired consistency. Serve

HOT DOG SAUCE

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.

HOT TOMATO SAUCE

Steps:

• Heat oil in pan, add onion, garlic and stir fry until soft.
• Add remaining ingredients, simmer until thickened and check seasoning.
• Serve with vegetables.

HOMEMADE HOT SAUCE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
• Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
• Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.