Spanish Tomato Sauce Recipe
This Spanish tomato sauce recipe takes me back to a trip to Spain I took in 2015. During that trip, I noticed a jar of this tomato sauce on every table, much like ketchup one might find on any dinner table here in the United States. It quickly became clear that this was the condiment of choice.
So when a friend reminded me of the “salsa de tomate”, I jumped at the chance to make some, since tomatoes are so bountiful right now. It just takes a little onion, some amazing farm or garden grown tomatoes, olive oil, and salt. How can something so simple be so spectacular? Make it and my friends, make it and see.
Laziness if often the method that rules my kitchen, especially in the heat of the summer. However, when I make this tomato sauce, I take the time to de-seed the tomatoes, as I don’t want to risk any bitterness from the seeds. It is a fast and easy process, and yields a much better product, in my opinion. Just cut the tomatoes in half, and squeeze out seeds over a bowl. You may need to use your hands to pull them out.
- 1/4 cup extra virgin olive oil
- 1 cup chopped onion or shallot
- 4 pounds tomatoes, de-seeded and chopped
- 1/2 teaspoon salt
Heat olive oil in a wide shallow pan over medium heat.
Add onion or shallot and cook until starting to soften, don't let it brown.
Add chopped tomatoes and salt.
Simmer, uncovered, for about 30 minutes, adding water as needed if it starts to stick. Don't cook any longer than one hour.
If desired, process briefly in a blender, or with an immersion blender, to get a slightly smoother sauce.