I’m not sure what to say about this sauce. It is just so magical.
It can be used as a pasta sauce, pizza sauce, sandwich spread, nacho dip, chutney, it can be added to stir frys, soups, casseroles…and the list goes on.
Basically, this sauce, can do ANYTHING! Or rather, ANYTHING can do with this sauce:)
I don’ know why I just can’t seem to get it exactly like my mum. She made a whole load of it today for my sister in Cape Town.
Give it a try: ( It’ll be just as delicious, or, you can borrow her for a few days;))
To make 1- 1.5 litres:
10-12 ripe tomatoes ( I try not to be fussy about the type, I use a mix of Pomodoro + Israeli)
4 small peppers – (paprika, capsicums, red, yellow, green , anything is fine!)
2 tins chopped tomato
2 tsp cumin seeds
1/2 tsp taj laving masala ( ground clove and cinnamon)
2 tsp crushed green chilli
a sprig or two ( or five) of fresh Oregano. Otherwise 2 tsp fresh oregano will do.
a handful of basil leaves
2 tbsp olive oil
2 tsp black pepper
+- 3 tsp salt
+- 5 tsp sugar ( yes I know it seems like a lot)
Liquidize the tomatoes, peppers and basil leaves to a medium – fine puree. Depends on how you like it!
Heat the olive oil, fry the cumin seeds and the crushed green chilli for 30 seconds.
Add the puree, and allow to simmer for ten minutes.
Add the black pepper, taj-laving masala,sugar and salt to taste. At this stage I usually need to add more chilli and a drizzle of olive oil, just for fun!
Simmer simmer simmer.
Simmer until you notice a change in volume – the sauce should reduce about 1/4.
The key to the sauce is the balance between the salt and the sugar. Sounds strange, I know.
It’s true .