Tomato and Chili Sauce (spicy)

01. September 2016


Preparation time: approx. 40 minutes
Cooking time: approx. 60 minutes.


  • 60 g olive oil
  • 2 kg tomatoes, washed
  • 50 g chili peppers, red, washed
  • 8 cloves of garlic, peeled
  • 3 onions, peeled (220 g)
  • 1 sprig thyme
  • 20 g basil
  • 10 g coriander fresh
  • 1 tsp ground cumin
  • Vegetable bouillon powder, salt, freshly ground pepper

Preparatory work

  • Cut out the green bits from the tomatoes, quarter them.
  • Wash herbs, pat dry and remove leaves from stem.
  • Wash chili peppers, remove stalk, halve lengthwise and cut finely.
  • Chop garlic and onions finely.


Heat up the olive oil in a suitable pan, add the onions/garlic and fry for approx. 1 minute. Add all ingredients, bring to the boil and simmer lightly for approx. 20 minutes whilst stirring occasionally. Then purée finely and pass through a fine sieve.

Put back in the pan and allow to reduce on medium heat until the desired consistency is reached. Fill into preserving jars whilst still hot and sterilise in the pressure cooker.

Place the sieve insert into the pressure cooker and barely cover with water. Place the preserving jars on the sieve insert and close the Duromatic.

Heat until the second ring is exceeded, this means until the valve releases steam audibly. From this point sterilise for 5 minutes, reducing the heat until only the first ring is visible.

At the end of the cooking time, remove the pan from the hob and only open once the pressure has completely reduced.

Take the glasses out and allow to cool.

Rudolf Lehmann

Tomato and Chili Sauce (spicy)

* incl. VAT, plus shipping