Natalias Spicy Tomato Sauce Recipes

SPICY TOMATO SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

BASIC SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

SPICY TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a large skillet, heat oil over medium heat.
• Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
• Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
• Raise heat and bring to a boil.
• Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
• Cook unitl sauce thickens, about 25 minutes.
• Remove from heat, transfer to a service dish, and garnish with parsley.

SPICY TOMATO SAUCE

Steps:

• Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
• Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
• Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

NATALIA'S SPICY TOMATO SAUCE

Steps:

• 1. Prepare a big dutch oven or pan (1-1.5 gallon), immersion blender or a food processor.
• 2. Prepare approximately equal amount of peppers and tomatoes. Wash and chop the peppers and tomatoes. The pieces can be small or large because they will be cooked and then processed.
• 3. Start with cooking the onion in 2-3 tbsp of olive or your favorite vegetable oil. On medium heat, about 10 min until the onion is soft and brownish color. It is ok to add some salt at this stage. Alternatively you can use caramelized onion. I always have a batch of frozen caramelized onions cooked in the dutch oven. I learned this from the Kitchn website.
• 4. Add peppers and cook on high heat for about 10 min, stirring occasionally. The pepper should start cooking.
• 5. Add chopped tomatoes and cook everything on a medium to low heat for 15 min or so, until the mass is soft and juicy. Stir occasionally.
• 6. Use the immersion blender to puree the cooked vegetables.
• 7. Add vinegar, sugar, and salt to taste. If necessary, add red pepper flakes.
• 8. Add parsley, and cook for 3-5 min more.
• 9. If canning, add the boiling sauce to the hot jars and cover with lids per the usual canning method.