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Our excellent harvest of garden tomatoes is finally starting to dwindle (sadly) with the colder weather. So we've been canning some of our favorite tomato recipes we make every summer, including our popular tomato jam. After passing some jars to our neighbors and friends, I suggested to my husband Jack that we were trying to make a spicier version, just to change things up a bit! And so Jack set out to create this spicy Thai tomato sauce!
Interestingly, we originally started using our tomato jam recipe as the basis for today's recipe, but after adding some Thai red curry paste, garlic and chili sauce, red bell and Thai bird chilli, fresh ginger, juice Lime and Condiments: The consistency of this fantastic sauce was much more like that of a homemade tomato sauce than our original jam.
Even if you are not a fan of spicy foods, don't be put off thinking this spicy Thai tomato sauce is super spicy, because it isn't! It's got a little bit of mild heat from the curry paste and a little bit of the Thai chilli, but this tomato sauce still has some sweetness to the sugar we add, plus the natural sweetness of the fresh tomatoes helps to soften the spicy flavors.
This spicy Thai tomato sauce is great for burgers or hot dogs or any other food served with plain ketchup. Or, mix this sauce with a little mayonnaise and use it as a spicy sauce for vegetables or french fries!
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- 5 pounds of tomatoes, any variety
- 1 4-ounce jar Thai red curry paste (available in most supermarkets)
- ¼ cup garlic and chili sauce (available in most supermarkets)
- 1 small red pepper, seeded, cut and diced
- 1–2 Thai poultry, seeded, diced, and chopped (or other hot peppers if not available)
- 8 one-inch round slices of fresh peeled ginger, about 1/8 inch thick (about the size of a quarter)
- ½ cup fresh lime juice, including the pulp (about 3–4 files)
- 1 teaspoon dried coriander
- 1 teaspoon of cumin
- 1 teaspoon of kosher salt
- 1 cup granulated sugar
- If you use cherry or grape tomatoes, place them directly in a large nonstick pot, with the skin and all.
- If you use other varieties, peel the tomatoes off and place them in boiling water for 30 seconds and then take them to the ice bath. If you use large round tomatoes, cut them in half horizontally and in a strainer that has been placed in a bowl, scrape the seeds in the strainer, and then place half of the tomato in a large nonstick pot. If using plum, cut in half vertically and follow the same step. Once this is done, use a wooden spoon to mix the seeds in the strainer. Discard the seeds and place the liquid in a bowl with tomatoes.
- Put all the other ingredients in the pot with the tomatoes and bring to a boil, reduce the heat to low and cook for up to three hours. The mixture will have reduced by two thirds or more to a thick consistency of jam / ketchup.
- The mixture should be shaken frequently, especially during the last hour. During the last hour, I recommend using a heat diffuser (like this one) then indirect heat is applied. Because the mixture is thick, it will stick if the temperature is too high and does not stir frequently towards the end of the three hours. Your diligence will be rewarded.
- Once you have reached a thick consistency like jam, use an immersion blender (brushed chrome) and mashed for good.
- If you are canning, follow the standard canning steps, otherwise refrigerate.
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