Spicy Tomato Magic

I first tasted this perfection when a friend brought some over for game night a while back. It was an original creation of his and I could not get enough. Unfortunately, when I asked for the recipe, there was added sweetener. So naturally I stole the idea and made my own, Whole30 compliant version.  This is the condiment that will change your life. Spicy tomato magic.

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Equipment:
Small sauce pan
Heat safe spoon

Ingredients:
1 can fire roasted diced tomatoes
1/2 cup olive or avocado oil
2 tbsp Aleppo pepper flakes
Salt to taste

Combine the tomatoes, oil, and Aleppo pepper in a small sauce pot. Stir well. Bring to a bubble (not full boil) over medium heat, stirring occasionally.

Taste and adjust seasoning to preference. I like it spicy and salty, but you can definitely go for a more mild approach and it’ll still be yummy. Just keep in mind the flavors will intensify a bit as it cooks down!

Once bubbling, lower temperature to simmer and continue to cook until reduced by 1/3 (about one hour). During this time, check periodically to make sure the bottom isn’t burning and to give it a good stir.

Transfer to a heat safe container and store in the fridge for up to a week. Enjoy on every morsel of food that approaches your face. I particularly love it on eggs.

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5 comments

  1. Meal Prep: Meaty Egg Cups |

    […] of choice 1-2 handfuls fresh spinach Fresh scallion, thinly sliced Sun dried tomato, chopped OR Spicy Tomato Magic Avocado oil or ghee, to grease pan* […]

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  2. Mom's Favorite: Top Secret Deviled Eggs |

    […] try these anyway, but if you’re adamant about an alternative, try topping the eggs with my Spicy Tomato Magic or Whole30-compliant chicken liver […]

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  3. Mom's Favorite: Top Secret Deviled Eggs - Beka 'n Eggs

    […] try these anyway, but if you’re adamant about an alternative, try topping the eggs with my Spicy Tomato Magic or Whole30-compliant chicken liver […]

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  4. Sous-Vide Eggs - Beka 'n Eggs

    […] as is, arrange them in a platter with my Chicken Liver Mousse or Spicy Tomato Magic, or use them to make my Deviled Egg […]

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  5. The Fast & the Feast - Beka 'n Eggs

    […] As the sun began to set, it was time for the veg. I drained and rinsed two cans of chickpeas (rinse until it stops foaming / the water runs clear and free of bubbles). I kept debating between roasting and sauteeing and ultimately, I don’t know the right word for how I cooked them, but it was fantastic and I will do it again. Plenty of Kasandrinos olive oil, roasted garlic powder, onion powder, salt, and these incredible, smoky black Urfa chili flakes that were very kindly sent over to me from Burlap & Barrell. I cooked the chickpeas over medium heat with all of the above in my favorite Staub Cocotte with half a can of water and, near the end, chucked in a few handfuls of spinach. If you try this and have leftovers, you can always use it for hummus, falafel, or spicy tomato magic. […]

    Reply

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