Zutaten für Piquant Tomato Sauce
- 6 lbs ripe tomatoes
- 3 cloves fresh garlic, minced
- 1 lb celery (about 1 medium bunch)
- 2 large jalapeno peppers
- 1 1/2 lbs red onions (about 3 medium)
- 1/2 cup water (optional)
- 1 cup apple cider vinegar
- 1 1/2 cups brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 2 tablespoons pickling salt (canning salt)
- 1 green bell pepper (chopped)
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
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Zubereitung von Piquant Tomato Sauce
- Combine 6 cups (1.4 L) chopped tomatoes, 4 cloves minced garlic, 2 stalks chopped celery, 1 green bell pepper (chopped), 1/2 medium yellow onion (chopped), and 1 cup (240 ml) water in a large stainless steel or enamel saucepan.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently, stirring occasionally, for 20 minutes or until the mixture has thickened and the vegetables are tender.
- Allow the sauce to cool slightly.
- Carefully puree the sauce in a blender or food processor until completely smooth. (Work in batches if needed).
- Return the pureed sauce to the pot. Stir in 2 tablespoons of red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (or more, to taste), and 1/2 teaspoon salt.
- Bring to a gentle boil. Simmer for 5 minutes, stirring continuously, to blend the flavors.
- Ladle the hot sauce into hot, sterilized jars, leaving 1/2 inch (1.25 cm) of headspace.
- Process in a boiling water bath for 15 minutes for 250 ml jars and 20 minutes for 500 ml jars. Ensure jars are completely submerged in boiling water.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
84g
Fat
0g
Carbs
9g