Spicy Tomato and Apricot Sauce


  • 1 tablespoon olive oil
  • 1 medium white onion finely diced
  • 32 ounce can diced tomatoes
  • 1 cup dried apricots chopped
  • 1 tablespoon Tabasco Original Red Sauce
  • 1 cup water
  • 1 ½ teaspoon kosher salt or to taste
  • Parmesan chees


  1. Heat the olive oil in a Dutch oven over medium-high heat and cook the onion for about 2 minutes, stirring occasionally. Add the tomatoes with juice, apricots, Tabasco, water and kosher salt and bring to a boil. Reduce to medium-low and simmer for 15 minutes. Add more water if the sauce becomes too thick.
  2. Stir in the baked Tabasco Chicken Meatballs and simmer for another 3 minutes. Garnish with Parmesan cheese and serve warm or at room temperatur