Recipe: Spicy Egyptian Tomato Sauce

Makes 2 cups

Spicy, garlicky, and tangy, this “doctored” tomato sauce goes great with pasta, rice, or all of the above (a.k.a. kushary … noodle, rice and lentil casserole). Feel free to tone down (or up) the heat, if you like things a little milder.

Often extra sauce is placed on the table so diners can heap it on in whatever quantity desired.


1 can tomato sauce (15 oz)
4 cloves garlic, crushed
1/2 tsp cayenne (or to taste)
1 tsp vinegar
salt (only needed if your sauce is “no salt added” sauce)


Add tomato sauce to a small pot. Stir in the garlic, cayenne, salt, and pepper.

Drizzle in the vinegar.

Give the mixture a stir and let simmer for five minutes, or until the garlic is cooked through.

Serve over Kushary, or anything else that needs a little kick!

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  1. WOW…That sounds like a tremendous amount of Cayenne for 15 oz of sauce. 1/2 Tsp would blow you away!!

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