Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sweet and Sour Red Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sweet and Sour Red Sauce

    This is the sauce traditionally made to accompany the New Year zampone but its warming, piquant flavour works brilliantly with any pork or sausage dish.

    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • 3 shallots, finely chopped
    • 2 garlic cloves, finely chopped
    • 50 g unsalted butter
    • 3 tbsp olive oil
    • 3 tbsp chopped flat-leaf parsley
    • 2 x 400g tins plum tomatoes, drained
    • 2 tbsp red wine vinegar
    • 1 ½ tbsp caster sugar
    • ½ tsp ground cinnamon


    1. Put the shallots, garlic, butter and oil into a heavy saucepan and cook over a low to medium heat for 5 minutes, stirring frequently. The shallots should be soft, not coloured. Add the parsley and tomatoes and cook for about 20 minutes, stirring now and then.
    2. Pour the sauce into a liquidiser and whiz, or use a stick blender to purée. Return to the pan and add the vinegar, sugar and cinnamon; season. Cook, uncovered, over a low heat for about 30 minutes, stirring occasionally and adding a little water if it becomes too thick. Taste and adjust the seasoning before serving.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars