Salsa de Tomate
There are probably as many tomato sauce recipes as there are cooks in Spain. This is one that I like. It makes quite a thick sauce but if you want a thinner sauce you can add some water to it. Depending on what you are going to use the sauce for you may want to add garlic, parsley and/or basil.
Makes approximately 700ml of sauce
- 3 tablespoons of olive oil
- 1 onion finely chopped 80-100g
- 1kg ripe tomatoes chopped – don’t worry about peeling or seeding the tomatoes as they are going to be cooked then blended
- 1/2 teaspoon of sugar
- 1/2 salt
- freshly ground black pepper
To make the sauce heat the oil in a frying pan and add the onion. Fry gently for about 5 minutes until it starts to become golden.
Then add the chopped tomatoes and cook them for about 10 minutes crushing them well with the back of a wooden spoon, add the salt, pepper and sugar and cook for a further 5 minutes. Remove the mix from the heat and use a handheld food blender to blend the sauce.
This will make approximately 700ml of tomato sauce but you can make it thinner by adding some water during the last stage of cooking.
If you prefer you can make this sauce from tinned tomatoes. If you want to do this make the sauce exactly as above but use 500g of tinned tomatoes.