This sauce (translated as “fried tomatoes”) is as popular as Italian «Passata di pomodoro» or American «Ketchup». You cannot imagine the Spanish cuisine without it. As always, there many versions of the recipe, but the base is always the same – fried tomatoes.
- 1 kg firm ripe tomatoes
- 3 cloves garlic
- 1 medium-sized onion (100 g)
- 1 carrot (100 - 120 g)
- 2 sticks celery
- 2 tbsp sugar
- 3 tbsp olive (vegetable) oil
- black pepper, salt
- chopped basil, bay leaf, 1 tsp smoked paprika, 1/2 tsp chili flakes, pinch of sugar
- 1 roasted red pepper (optional)
- Make a cross on the top of tomatoes, blanch in boiling water (30 sec) and quickly run under cold water, peel the skin off and chop the flesh
- Slice the onion and the celery, grate the carrot, chop the garlic
- Heat 2 tbsp of olive oil in a deep saucepan, add onions and sweat them for 2 min, add carrot, celery, garlic and stirring occasionally cook for 5-6 min
- Add tomatoes and bay leaf, simmer for 5 min
- Transfer to a food processor, take out the bay leaf, add roasted pepper and pulse the mixture until smooth and creamy, add seasoning and chopped basil
- Heat 1 tbsp of oil in a casserole, add the tomatoes mixture, adjust seasoning with a pinch of sugar, bring to the boil, reduce the heat and allow to simmer for 5 min
- Pour the sauce into clean jars and cover tightly.
This sauce could be used in many ways - as an alternative to Ketchup, as a spicy sauce for a meat, etc. The roasted pepper adds the flavour as well as a nice colour. I take "Рimientos del Piquillo". You can fry your tomatoes without taking the skin off, but then you will have to pass the puree through the strainer. I prefer even easier way; I peel tomatoes as you peel potatoes and then fry them. The best tomatoes to use are "San Marzano" or other “Rome” tomatoes.