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Place all ingredients in a saucepan, bring to simmering point while mashing the tomatoes up with a wooden spoon. Simmer gently covered for 30 minutes. If at the end of this time the sauce is too thin reduce by boiling with lid off. Add salt to taste. NB This sauce should not be extra hot, rather it should have a predominately tomato taste with an undercurrent of smoky heat. Dont overdo the salt at the end, both dishes it is used with have salt in them. You can also use this sauce for thin pastas like spaghetti, in which case add a medium onion, skinned and halved, at the beginning, remove it before serving and add chopped fresh basil to the sauce 5 minutes before serving. Posted to CHILE-HEADS DIGEST V4 #046 by Iain Noble
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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