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.
| Servings |
| 2 cups |
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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.
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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
Servings: cups
Units:
Instructions
- 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!