Best Chili Tomato Sauce Recipes

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

GRANDMA'S CHILI SAUCE TOMATO RELISH

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

YABBY (CRAWFISH), TOMATO AND CHILI PASTA SAUCE

Steps:

• Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
• Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
• Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
• While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
• When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
• Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.

POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE

Steps:

• Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
• Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
• Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
• To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
• Enjoy this with some additional steamed greens.

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE

Steps:

• Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
• Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
• Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
• Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

MUSSELS WITH SPICY TOMATO-CHILI SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.

GREEN TOMATO CHILI SAUCE FOR CANNING

Steps:

• Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
• Hot pack in quarts or pints and water bath process for 15 minutes.

CHILI TOMATO SAUCE

Steps:

• Saute chopped onion and garlic in oil till translucent.
• Add remaining ingredients; cover and simmer for about 20 minutes, till thickened, stirring frequently.
• Put through a strainer, if you like (I never do).

HUEVOS EN RABO DE MESTIZA (POACHED EGGS IN TOMATO-CHILI SAUCE)

Steps:

• Thinly slice the onions.
• Heat oil in a large deep frying pan.
• Add onions and cook until tender but not browned.
• Add tomatoes and chilies to the onion and cook 5 minutes.
• Add broth, salt, sugar and peppers and cook another 5 minutes.
• Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
• Arrange a cheese slice on top of each egg.
• Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.

CANNED SPICEY TOMATO CHILI SAUCE

Steps:

• 1. Sterilize jars and lids. This takes a little while, so start this when tomatoes start to thicken. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of sauce. In another small pot; sterilize lids in gently boiling water.
• 2. Combine sugar, lime juice, ginger,cilantro, cinnamon, cloves, salt and chipotle pepper in large pot.
• 3. Wash tomatoes and remove any dark spots including stem. Quarter tomatoes and chop in food processer a few at a time. NOTE: do not remove skin. As you chop, pour chopped tomatoes into pot with sugar mixture. Once all tomatoes have been added, stir to combine ingredients.
• 4. Over a medium-high to high heat, bring to a boil and then reduce temperature to a medium heat and simmer. Stirring regularly, simmer until sauce thickens and reduces to half or less of the origninal volume. This will take between 1 1/2 to 2 hours, depending on how high you keep your heat
• 5. When sauce has cooked down sufficiently, remove from heat and fill sterlized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

TOMATO BUTTER (SWEET CHILI SAUCE)

Steps:

• Peel and chop tomatoes and add to a large pot. Add 4 cups vinegar and let stand for 2-3 hours. Boil 10 minutes, then add cloves, allspice, salt, and dry mustard. Boil one hour then add 3 lbs. brown sugar. Boil 1 hour, then add cornstarch and boil for 1/2 hour more.
• Jar and seal.

TORTILLA STACK WITH CHILI-TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet. Saute onion and green pepper until onion is soft.
• Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
• Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
• Drain liquid from corn.
• In small casserole place 2 tortillas. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.

TOMATO SAUCE WITH CHILI

Steps:

• Heat oil in saucepan and add onion and garlic. Cook, stirring, about 3 minutes or until onion is translucent. Add chili powder, cumin, coriander and tomato paste. Cook, stirring, about 1 minute and add flour, stirring.
• Add broth, stirring constantly, and cook until mixture is thickened and smooth. Add tomatoes and pepper and cook, partly covered, about 15 minutes. Put sauce through food mill or sieve. Swirl in butter and serve hot.

GARDEN PEAS AND PANEER IN CHILI-TOMATO SAUCE

Steps:

• Heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. Add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. Paneer tends to splatter in hot oil, so be careful. Remove and drain on paper towels.
• Add remaining oil to the saucepan and reduce the heat to low. Add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. Add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. Add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.
• Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. Add the 2 cups of warm water and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro. Serve immediately.

NO TOMATO SAUCE CHILI

Steps:

• 1. Use your Chili recipe just replace the tomato sauce with undiluted tomato soup. It really allows your other flavors to come through. I won't use anything other than undiluted tomato soup when preparing my Chili.

TORTELLINI WITH CHILI-TOMATO SAUCE

Steps:

• In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm.
• Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
• Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
• Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
• Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
• Pour sauce over tortellini; sprinkle with pine nuts and olives.

TOMATO SAUCE WITH PANCETTA AND CHILI PEPPER

Steps:

• Put the oil, butter and onion in a saucepan and turn on the heat to medium. Saute the onion until it becomes colored a pale gold, then add the pancetta. Cook for about 1 minute stirring once or twice. Add the tomatoes, the chili pepper and salt, and cook in the uncovered pot at a steady, gentle simmer for 25 minutes. Taste and correct for salt and hot pepper. Toss the pasta with the sauce, then add both cheeses, and toss thoroughly again.

CHILI-TOMATO SAUCE

Steps:

• Combine ingredients in saucepan and simmer a few minutes.

CHILI-TOMATO SAUCE

Steps:

• 1. Cook onion in olive oil in a heavy 3 qt. saucepan, over medium heat, just until golden yellow (not brown).
• 2. Add chili powder, garlic, and oregano, stirring a few moments. Then add tomato sauce and salt.
• 3. Cover and simmer over low heat 30-60 minutes, stirring frequently. If you want a smooth sauce you can put it through a strainer, or use a hand blender, but we never have -- we love it just the way it is.
• 4. NOTE: Choose tomato sauce for a thinner sauce, almost like spaghetti sauce, and tomato puree for a thicker sauce. If you don't have ground oregano, please whisk your dried oregano leaves in a spice grinder. You could use the leaves, but it's a less favorable result. 30 minutes is long enough, but I like to let it simmer about an hour.