Organic Fresh Tomato Spicy Sauce

Tuscan tomatoes grown by monks, olives, garlic and chilli pepper – freshly processed

A gentle and well-constructed spicy sauce, not a challenge: the sauce that solves dinner

The Spicy Sauce of the Monastery of Siloam

This isn't simply a spicy version of the classic sauce: it's a different recipe. Tuscan tomatoes grown by monks and processed fresh are added with extra virgin olive oil, olives, garlic, and chili pepper—just 0,2%, a measured amount—along with sautéed onion, carrot, celery, and basil. The olives and oil add a roundness and a savory flavor that the simple sauce lacks; the garlic kicks things up, and the chili pepper arrives at the end as a subtle heat that complements rather than dominates. All the ingredients are organically grown; no added sugar, no preservatives, and no flavorings.
 
 
 

The roots of this sauce lie in the angry sauces of Italy.

The combination of tomato and chili pepper has given rise to some of the country's most beloved dishes, almost always in popular, urban settings. In Rome, arrabbiata—the name comes from the spicy effect its spiciness has on the face of those who eat it—was born in postwar trattorias as a quick, inexpensive, and filling dish: tomato, garlic, oil, chili pepper, and nothing else. In Campania, puttanesca, established around the 1950s, adds olives, capers, and anchovies, demonstrating how much tomato loves salty flavor. In Calabria, chili pepper enters sauces through 'nduja, spreadable and red like few others in the world. The common thread is always the same: few ingredients, plenty of flavor, short cooking times. This sauce belongs to that family, with olives acting as a bridge between Roman and Campanian traditions.
 
 
 

Choosing Siloe Hot Sauce means taking care of yourself

With 33 kcal per 100 g, it remains a very light condiment, despite the presence of extra virgin olive oil and olives, and it contains 3,6 g of fiber, a high amount for a sauce. The sugars are only those naturally present in the tomato and vegetables; they aren't added to adjust the acidity, as is often the case with commercial sauces. Cooking tomatoes with fat makes lycopene more available to the body, and here the fat is extra virgin olive oil. Finally, the chili pepper also plays a functional role: the perceived heat enhances the flavor and allows for less salt to be used during cooking.
 
 
 

How to Best Use: Spicy Fresh Tomato Sauce

• ON PASTA, IN FIVE MINUTES: heat it briefly and season with some Wholemeal Tortiglioni with Organic Linseed or of the Whole Wheat Spaghetti with Organic Flax Seeds: the fastest dinner ever, without giving up anything.
• WITH FISH AND PRESERVED FISH: add the hot sauce to the Mediterranean bluefin tuna steaks crumbled for a puttanesca-style dressing, or use it to cook white fish fillets in a pan, in spicy acqua pazza.
• ON PIZZAS, BRUSCHETTA, AND BAKED SECOND COURSES: Spread over a homemade pizza, it already adds half the flavor; also excellent for cooking eggs in purgatory or meatballs. If you want to raise the heat even further, a pinch of Organic Ground Red Chili Pepper; if at the table there is someone who doesn't like spicy food, keep the Organic Fresh Tomato Sauce in the classic version.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that organically farms the land surrounding the monastery, in the province of Grosseto. Tomatoes, olives, chili peppers, and vegetables for the soffritto: the ingredients for this sauce grow in the same fields and are processed in-house, following a process that goes from seed to jar without any external input.
 
 
 

Ingredients

Tomato*, extra virgin olive oil*, olives*, onion*, carrot*, celery*, basil*, garlic*, chilli pepper* 0,2%, sea salt.
* from organic farming. Product origin: Italy.

Contains CELERY.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 136 kJ / 33 kcal
• Fat: 0,7 g
• of which saturated: 0,11 g
• Carbohydrates: 3,5 g
• of which sugars: 4,05 g
• Fiber: 3,6 g
• Protein: 1,3 g
• Salt: 0,9 g

Food container

Store the jar tightly closed in a cool, dry place, away from light. After opening, refrigerate and consume within a few days, scooping out the sauce with a clean spoon. Since it contains no preservatives, the sauce should be treated like a homemade sauce. You can freeze it in portions if you don't use it all. Color, density, and spiciness may vary slightly from batch to batch, depending on the harvest and season.
 
 
 

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