Chunky Tomato Fire Sauce

I’m not shy when it comes to spicy food; anything that makes my mouth tingle after eating it makes me a very happy camper indeed. If you’ve got any stomach sentivitity issues like ulcers or gall stones, I wouldn’t recommend trying this at home (though if you really want to – you should probably omit the chili and go easy on the peppercorns). The recipe below is for “regular hot”. If you want it super duper hot, by all means, dump some cayenne pepper in there too (but don’t blame me if your butthole burns the next day, k?).

I served this with some crumbed tofu, brown rice & fresh, torn basil. I’ll give you some vague directions on that, but really, this post is about the sauce.

Chunky Tomato Fire Sauce
Serves 4

1-2 TBSP Olive Oil
1 Red Onion, diced
1/4 C Pitted Green Olives, sliced
1 tsp Canned Green Peppercorns, roughly crushed or chopped
2 Small Red Chilies, finely diced
2 TBSP Balsamic Vinegar
1 tsp Soft Brown Sugar
2 TBSP Tomato Paste (no added salt)
2-3 Large Vine Ripened Tomatoes, roughly diced

  • In a heavy bottomed pan, sauté the red onion in the olive oil until softened.
  • Add all other ingredients except tomato to the pan and stir until heated through and mixed well.
  • Add diced tomato, agitate pan and cook for a couple of minutes until thick and heated through.


  • I cooked 3/4 C long grain brown rice in approx 1+3/4 C water with the lid on until all the water was absorbed. (Sorry guys, I don’t always measure out the water or time how long it takes!) The rice will have a little bit of chew to it – don’t worry, that’s normal for brown rice.
  • For the tofu, I used a good quality firm, organic, 250g block of tofu. I cut it into 8 thick batons, dipped in rice milk, then dipped in crumbs and pan fried. The crumbs were panko bread crumbs (you could use rice crumbs if you need these to be gluten free), about 1 TBSP of seedy seasoning & lots of freshly cracked pepper.

For anyone who isn’t vegan but might be making this for a vegan, read your bread crumb ingredients VERY carefully, or make your own with bread that you know is vegan. Unfortuantely, most Aussie bread crumbs contain tuna oil!

4 thoughts on “Chunky Tomato Fire Sauce

  1. OOhhh This sounds good…I am not a Tofu fan, but I’d probably be keen to try it this way! I use Panko Breadcrumbs, they are my favourite!
    The sauce looks and sounds really yummy, Perfect for me, Butthole burn is totally worth it for a good sauce!

    • I can’t believe I only tried Panko bread crumbs for the first time earlier this year! I was missing out THIS WHOLE TIME!!! 😦

      Would love to see you post a Panko recipe if you have one. Also – I haven’t forgotten about making your dutch carrots. I had every intention last week, but Mr. AA fed our bunch to the rabbits. It’s not his fault, I didn’t tell him that they were supposed to be for something specific 😉

    • Hey Liz! Thanks for stopping by – I’ve just checked out your blog and added it to my “following” list. I’m going to have to sit down and read back through a whole lot of your entries – your food looks delish! ❤

Chow down on this!

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