Use those fresh garden veggies! This spicy tomato sauce recipe will help you use up all those tomatoes and chili peppers, and it tastes great, too. Perfect for freezing.
Did your garden explode this year? Ours sure did.
We're a two-person household and it is hard to use up everything we plant. We love fresh tomatoes but a single plant can produce a massive harvest. Don't even get me started on the chili peppers.
We grow a huge variety every year for fun, for experimentation, for taste, for cooking - why NOT grow a lot of peppers?
If you find yourself with a huge harvest like we do pretty much every year, think about incorporating them into a basic sauce that you can freeze.
Making tomato-pepper sauce is a smart way to preserve your peppers and tomatoes through the year. I always have a number of containers in the freezer with peppers and other ingredients.
You can incorporate them into quick meals as needed, and they taste as fresh as the day they were picked.
This particular sauce is seasoned with some of our preferred ingredients, though you can easily vary it to your own preference. Use this for pastas, but also in so many other dishes, like soups, stews, any type of crockpot or slow cooker meal.
I like it for split pea soup!
Here are some of the peppers we used. Aren't they pretty?
You can use a variety of peppers from the garden, whatever you grow. If you're incorporating superhots, though, or anything on the upper range like habanero peppers, be careful. A little bit goes a long way.
Let's talk about how we make it, shall we?
How to Make Garden Fresh Spicy Tomato Sauce - the Recipe Method
First, heat your oven to 450 degrees.
Slice the tomatoes and peppers in half lengthwise and set them into baking sheets. Add unpeeled garlic to the sheets as well.
Bake for 20 minutes, or until all is cooked through and the skins have all loosened.
Remove from heat, cool slightly, and peel. Discard the skins.
Rough chop the tomato, peppers and garlic, then set into a large saucepan and heat to medium.
Add cumin, oregano, parsley and salt/pepper. Stir.
Simmer for at least 20 minutes, stirring often.
This is a very chunky, rustic version of my favorite spicy tomato sauce recipe. You can simmer it longer to let the flavors develop even more. In fact, I encourage you to simmer it for an hour or so.
Also, if you'd like a smoother sauce, process it in a food processor or blender until you achieve the consistency you desire. You can also strain it or run it through a food mill.
Nice and spicy, my friends! I hope you enjoy it!
Try Some of My Other Popular Sauce Recipes
- Chimichurri Recipe (Chimichurri Verde)
- Red Chimichurri (Chimichurri Rojo)
- Homemade Harissa
- Sweet Roasted Red Pepper Sauce
- Peri Peri Sauce
- Romesco Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Tomato Sauce Recipe
- 5 large red chili peppers I used a variety from the garden, including the paprika peppers above
- 5 large tomatoes
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- ½ teaspoon toasted cumin seeds ground
- 1 teaspoon dried oregano
- 2 teaspoons minced parsley
- Salt and pepper to taste
- Heat oven to 450 degrees.
- Slice the tomatoes and peppers in half lengthwise and set them into baking sheets. Add unpeeled garlic to the sheets as well.
- Bake for 20 minutes, or until all is cooked through and the skins have all loosened.
- Remove from heat, cool slightly, and peel. Discard the skins.
- Rough chop the tomato, peppers and garlic, then set into a large saucepan and heat to medium.
- Add olive oil, cumin, oregano, parsley and salt/pepper. Stir.
- Simmer for at least 20 minutes, stirring often.