Name: Spicy Tomato Sauce
Yield: Makes about 450 g (1 lb)
Cuisine: United Kingdom
Ingredients: 2 garlic cloves, crushed; A few fresh basil, thyme and tarragon leaves; 1 teaspoon caster sugar; 2 tablespoons red wine vinegar; 2–3 drops Tabasco sauce; Salt and freshly ground white pepper; 85 ml (3 fl oz) olive oil; 3 shallots or 2 onions, finely chopped; 900 g (2 lb) tomatoes, skinned and seeded

Preparation info

Makes about
450 g

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This sauce goes so well with seafood of all types. It’s almost like eating a loose, spicy tomato chutney. Once made, it can be kept chilled for up to two weeks.

Ingredients

85 ml (3 fl oz) olive oil
3 shallots or 2

Method

Warm the olive oil in a pan and add the chopped shallots or onions, the garlic and the herbs. It’s best to have the herbs in sprigs, as these can then be easily removed at the end of cooking. Allow the shallots and herbs to cook for 4–5 minutes until tender.

Cut the tomato flesh into 5 mm (¼ in) dice and add to the shallots. Have the pan on a very low heat, just on a light simmer, and c