Spicy Tomato Sauce Recipe
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.
Servings: 6
Calories: 65kcal
Ingredients
- 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
Instructions
- 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.
- Serve!
Notes
If you’d like a smoother sauce, you can process the sauce in a food processor before setting into the saucepan.
Nutrition
Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Sodium: 6mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 14.7mg | Calcium: 19mg | Iron: 0.5mg