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 the table in every restaurant, 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 fresh 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.
Spanish Tomato Sauce Recipe Technique
Laziness is often the method that rules my kitchen, especially in the heat of the summer. However, when I make this tomato sauce, I do 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.
Spanish tomato sauce can be enjoyed on just about anything, but my favorite is on toast, with additional olive oil, and possibly some jamón (Spanish ham). For a Spanish inspired tapas spread, serve this chickpea and chorizo tapas and hard-boiled eggs with garlic and parsley.
- 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.