I am something of a chilli fiend and lately this lust for fire in my food has gone into overdrive. I have countless chilli sauces in my cupboard, evidence of my on going search for the Holy Grail of sauces: one that has bite and heat but isn’t sickly sweet and shiny smooth like many shop bought bottles.
So today, when faced with three quarters of a tin of leftover chopped tomatoes I set about making my own tomato, chilli and garlic relish and it worked out rather well.
I’ve called it Breakfast Chutney because that’s how we ate it this morning – dolloped on a plate of poached eggs, buttered brown toast and a little bit of chopped coriander. It’s also pretty excellent with a creamy strong hard cheese. The best bit though is how stupendously easy it is to make…
- In a large heavy bottomed pan, pour a good glug of olive oil and gently heat a large tablespoon of minced garlic and 1 heaped teaspoon of dried chilli flakes (more if you are a fiery fiend like me). Stir and allow to cook gently on a low heat until just starting to colour slightly (about 5 minutes).
- Then tip in a tin of good quality chopped tomatoes, a good teaspoon of salt and another of caster sugar, lots of freshly ground black pepper then leave to gently simmer and reduce on the hob stirring intermittently. This will take about 45 mins to 1 hour
- Then tip the lovely red sauce in to a sterilised Kilner jar or bottle and pop in the fridge to tuck into as you please