Make this spicy tomato sauce in bulk, then freeze in portions in your freezer. Defrost as needed to whip up a quick pizza or pasta.
| Servings |
litres
|
Ingredients
- 2 large onions diced
- 6 cloves garlic crushed
- 3 roasted red peppers diced
- 2 tsp dried oregano
- 1 tbsp sugar
- 3 400g tins plum tomatoes
- 1 jar New Yorkshire Emporium Screaming Blue Murder Rhubarb Ketchup/Byeck! BBQ Sauce/Chuffin By'eck! Chilli Sauce If using Chuffin By'eck! start with 1/4 jar - you can always add more to taste!
- 1 bunch basil leaves picked roughly chopped
- salt and pepper
Ingredients
|
|
Instructions
- In a large pan fry the onion & garlic on a medium heat for 10 minutes.
- Add the red peppers and cook for 5 more minutes.
- Now add the sugar, tinned tomatoes, tomato purée, New Yorkshire Emporium sauce of choice, and simmer on a low heat for 30 minutes.
- Add the basil for the last 5 minutes.
- Season well turn the heat off and allow the sauce to cool down.
- Then carefully place in a blender and blitz that sauce. When it is nice and smooth, portion it up and freeze.
Recipe Notes
