Sweet-and-Sour Chilli Tomato Sauce



  • 100 g/ oz sultanas
  • 3 garlic cloves, chopped
  • 4 hot red chillies, deseeded and chopped
  • 2 tbsp white wine vinegar
  • 225 g/ 8 oz tinned chopped tomatoes
  • 3 tbsp sunflower oil
  • 4 tbsp tomato ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • Tabasco or other chilli sauce (optional)


Put the sultanas, garlic, chillies, vinegar and tomatoes (with their liquid) in a saucepan with the sunflower oil. Bring to the boil, lower the heat and simmer gently for 15 minutes.

Add the tomato ketchup, simmer for another 5 minutes, then transfer to a food processor. Season with the salt and pepper, and whiz to a purée.

Taste and adjust the seasoning if desired. If it is not fiery enough, add some Tabasco or other chilli sauce then leave to cool before serving.