Spicy Tomato Sauce

Preparation info

  • Makes about

    450 g

    • Difficulty


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.


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


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