Friday food fiesta: salsa de tomate frito recipe

After having spent the most amazing summer holiday in sunny Spain’s gorgeous Costa Brava I wanted to share with you the most delicious, and yet simple, recipe for ‘Salsa de Tomate Frito’ – a dreamy tomato pasta sauce that you and your kids are going to fall in love with.  My kids loved the shop version of this sauce cooked with pasta and I just couldn’t resist trying to recreate it for them, to bring back those oh so wonderful holiday memories of family time in the sun, fun, laughter and seriously amazing Spanish food.

While this sauce may seem simple – it is so versatile! You can use it with pasta, rice, couscous, chicken, or simply as a dipping sauce with some fresh crusty bread: DE-LISH! And the best part about this recipe is that with the quantities given in the ingredients below it makes oodles, so you can just freeze it for a rainy day – job done!

So if you are suffering a little from the holiday blues, then this sauce will bring a smile to yours and your kids’ faces, te lo prometo – I promise.

Ingredients 

3 kg tomatoes – the riper the better, for extra sweetness throw in some cherry tomatoes

3 large red peppers

1 yellow pepper

2 cloves of garlic

1/2 tsp cayenne pepper

1 tsp paprika

Salt and black pepper (to your liking)

1 heaped tsp of sugar (or to your liking)

150ml of extra virgin olive oil

3 large white onions

1 bay leaf

 

Method

  1. Peel and chop the onions and garlic then leave to one side
  2. Grab a large pan and add your extra virgin olive oil and begin to heat.
  3. Once the oil is hot, add the onions, cayenne pepper and paprika, then cook until they are lightly toasted.
  4. Whilst your onions are cooking, chop the tomatoes and pepper, leaving skin on, and put to one side.
  5. Once the onions take on a honey like appearance, add the garlic, tomatoes, peppers, sugar, salt and pepper (to your liking) and bay leaf to the pan and leave to cook for approximately 1 hour and 30 minutes, or until the mixture is nice and soft on a low-medium heat. Note on the sugar, as your toasted onions will have been slightly caramelised, you may not need to add the suggested amount of sugar, so have a little taste before you add!
  6. Grab a book, your fave magazine or watch your fave tv show – but remember to check your sauce every 15 minutes or so.
  7. Once the mixture looks nice and soft, remove the pan from the heat and take out the bay leaf.
  8. Allow the mixture to cool a little, then liquidise until the you have a smooth sauce. One tip – spare some sauce from the liquidiser to use as a topping for some fresh crusty bread

So, all that’s left for me to say is ¡qué aproveche! – enjoy! And remember – while the summer holidays seem a world away, they do have a habit of coming around again soon…

 


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