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.

Ingredients:

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)
pepper

Method:

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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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.Spicy Egyptian Tomato Sauce
Servings
2cups
Servings
2cups
Ingredients
Instructions
  1. Add tomato sauce to a small pot. Stir in the garlic, cayenne, salt, and pepper.
  2. Drizzle in the vinegar.
  3. Give the mixture a stir and let simmer for five minutes, or until the garlic is cooked through.
  4. Serve over Kushary, or anything else that needs a little kick!
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

3 Comments

  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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