This tomato chilli sauce is a staple in my fridge. What I love most about it is that it’s incredibly versatile. It makes a healthy dip for crackers or sweet potato wedges, a tasty base for a lentil dahl, and a great flavour enhancer for stews. You can also change up the spices with cumin, ground coriander, ginger or cardamom and even add in miso. I always make sure I have some of this ready when friends come over. All ingredients are available from the co-op!



What you’ll need:

  • 1 cup passata
  • 1 small onion (red or brown)
  • 4-5 cloves of garlic
  • 1 chilli about 7 cm long seeds and stem removed
  • 1 tsp black strap molasses or 2 medjool dates
  • 2 tsp smoked paprika
  • 2 tsp apple cider vinegar
  • Salt and pepper

Bake the onion and garlic (skin on) in the oven at 180ºC for about 10 minutes then add the chilli and bake for another three or four minutes until the skin is slightly seared. Take out of the oven and blend all the ingredients together, adding the chilli bit by bit until the spiciness is to your liking. Pour the sauce into a pan on low heat and simmer for about half an hour. This brings out the flavour and will keep it fresh for a long time. Store in an airtight container or mason jar for up to two months.


Kirsty is an avid wholefoods recipe creator for her blog. She loves demonstrating that being conscious of what you eat is not only beneficial to your health and the planet, but also really fun. She uses ingredients that are seasonal and package-free to maximise health and minimise waste.

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