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Tomato Sauce Recipe
The perfect tomato sauce is a sauce that I can eat on its own with a spoon. It has strong flavors, it’s spicy, and you don’t need to eat it with anything else — it’s perfect as is.
I use red tomatoes, and if I have date tomatoes, it’s even better.
You want to know what the secret to making this wonderful tomato sauce is? but I’m warning you — it’s very addictive. Chushka pepper adds great flavor and makes the sauce perfect.
A little less than 2 kilos of sauce
Ingredients:
20 – 25 diced tomatoes
2 diced onions
10 sliced garlic cloves
Sliced hot pepper (I put in seeds included)
4 elongated red bell peppers cut into rounds
A cup of water
2 teaspoons sugar
2 tablespoons tomato paste
A tablespoon Moroccan paprika
A heaped tablespoon of broth
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1.) Fry the onions until they turn lightly golden. Add the garlic cloves and keep frying carefully so the garlic won’t burn — I recommend mixing every now and then. Add the chushka peppers along with the tomatoes.
2.) Fry for about 5 minutes, add a cup of water and fry for another 15 minutes. Mix every now and then. Add tomato paste, sugar and seasonings, cover, cook for about 40 – 45 minutes, transfer to a food
processor and grind into small pieces.
3.) Cool it and section into boxes. You can also freeze.
