Spicy Tomato Sauce
My spicy tomato sauce is incredibly quick to make and is a useful addition to many meals. I like it blopped onto nut loaf or scrambled tofu, plus it’s nice as part of a grain and salad bowl or alongside Indian or Middle Eastern dishes. I even like it as a dip for toast.
This sauce is simply spiced and seasoned rustic passata. I often use rustic passata as a ready made, oil free tomato sauce: it’s one of my favourite ingredients. I buy ‘Cirio’ rustic passata. The consistency is somewhere between a tin of chopped tomatoes and smooth passata, and it tastes lovely. If you can’t find rustic passata then roughly blitz a tin of tomatoes in a food processor. I wouldn’t use regular, smooth passata when making this sauce though: the consistency would be too slimy.
To turn this spicy tomato sauce into a curry, simply add cooked chickpeas (see recipe here) and / or cooked vegetables.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
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- 350 g jar of rustic passata
- 1/2 tsp each of turmeric, dried cumin, paprika, garlic granules
- salt and black pepper (to taste)
- chilli flakes (to taste)
Mix all the ingredients and warm though on the hob.