Tomato and Red Chilli Sauce

Tomato and Red Chilli Sauce

This tomato and red chilli sauce I came across by chance - and wow- what a lovely recipe to keep in your file. It is delicious with meat, chicken or fish. And I can recommend to sterilize and bottle this sauce in a jar to keep up for some time. I must warn you that this is a sauce - but looks more like a preserve. You can serve it with the meal in a small ramekin per plate or large ramekin if there is only one on the table. It is definitely a good idea to make this for a dinner meal - a few evenings later you can use fish or meat instead of the chicken, make a few different veggies and use this same sauce, but the meal will be entirely different and less time - consuming! The best memory I have of this recipe is definitely a remarkable memory for me. I made this together with a piece of beef for me and my (now) husband on our first Valentine's Day after we started dating. He was living in a small flat at that time and while he was still at work in the afternoon I planned the whole evening. I moved the outside table, beautifully set it and made him a sit down dinner. I didn't have a lovely pan to make it, so went to buy a small pan at Game Store in Paarl. We still have that pan in our kitchen today! And of course, he loved the meal! If you have lovely basil in your garden, add it to the sauce fresh - it will for sure make an enormous difference! Also a lovely idea for a cheese platter like onion marmalade.

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Serves: 6 Prep time: 25 Minutes Cook time: 60 Minutes Ready in: 85 Minutes

Nutrition: Calories 194 Carbs: 35g Protein: 2g Fat: 3g

1 Tablespoon olive oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1-2 small red chillies, finely chopped
2 teaspoons grated, fresh ginger
1 kg tomatoes, peeled, seeded and chopped
1 cup brown sugar
1 cup fresh basil, chopped
1 cup red wine vinegar
180 ml sherry
1-2 teaspoons sweet chilli sauce
Heat the oil in a large pan and cook the onion, garlic, chilli and ginger, stirring for 2 minutes. Do not let the mixture brown.
Add the tomato, brown sugar, basil, red wine vinegar, sherry and sweet chilli sauce. Cook on low heat, stirring frequently to prevent burning for about 45 minutes to 1 hour, until the sauce is thick and syrupy.
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