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Salsa Rossa

Salsa Rossa

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 8

Based on the classic Italian sauce, this Salsa Rossa from chef, TV presenter and YouTube star Hasan Semay – aka Big Has – brings a fiery kick and rich, sweet tomato tang to all kinds of dishes. It’s especially good with Hasan’s Chilli and Cheddar Cornbread and Chilli Jam Ham but works well with lots of other meat and fish dishes, too. If the heat’s a bit too much, just go easier on the chillies. Looking for more Italian recipes? Look no further.
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  • 2 (400g) tins plum tomatoes, drained
  • 3 red chillies (approx.), pierced with a knife
  • 6 garlic cloves
  • 2 tbsp olive oil, plus extra for pouring
  • 1 pinch sea salt
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 3 tbsp white wine vinegar
  • 3 tbsp runny honey


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Put the tomatoes, chillies and garlic in a roasting tin with the olive oil and a good pinch of sea salt. Cook for 30-40 mins, until the liquid has reduced and thickened.

Step 2

Meanwhile, toast the fennel and coriander seeds in a small frying pan until fragrant, then grind to a fine powder using a pestle and mortar or spice grinder.

Step 3

Blitz the tomato mixture in a blender. Add the toasted spice powder, vinegar and honey; blend again.

Step 4

Transfer to a serving bowl; cover in a thin layer of oil – you want it to run through the sauce and pick up all the flavours. Serve at room temperature. Chill leftovers in an airtight container (covered by oil) for up to 2 weeks.

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