QUICK TOMATO AND CHILLI SAUCE
This simple sauce takes just minutes to make. Serve it as a seasoning for kebab pita breads and meats, gyro, falafel, grilled meats, vegetables, etc.
5 tbsp (about 60 g) tomato paste
5 tbsp water + more
about 1 - 3 tbsp olive oil
large pinch of sugar
large pinch (or to taste) smoked chilli powder (eg Chipotle)
large pinch (or to taste) paprika powder
pinch of black pepper
pinch of salt
Place the tomato paste and water in a small saucepan and whisk until smooth. Stir in the spices. Add the oil, whisking vigorously so that the mixture will not separate. Add some more water, if required, to get a pourable, yet thickish, consistency.
Bring the mixture to the boil, lower the heat, cover with splatter guard or lid (tomato-based sauces splatter easily when boiled) and let bubble gently for about 5 minutes or so, stirring every now and then.
Pour the sauce in a bowl and let cool for a bit. The sauce can be served warm or chilled and it will keep for about a week refrigerated.
If you want to store the sauce for longer, bottle or can it while still boiling hot, using bottles and corks or jars and lids sterilized with boiling water. After opening, the sauce will keep for about a week refrigerated.
Recipe source: family recipe.