Spanish Tomato Sauce Recipe
Printable Version of Spanish Tomato Sauce Recipe Here |
| 3 tablespoons olive oil | 2 large onions, chopped | 2 cloves garlic, crushed | | 2 red peppers, cored, seeded and chopped | 400 g/14 oz can tomatoes, chopped but undrained | 2 tablespoons chopped fresh parsley | | 1 teaspoon chopped fresh thyme | salt and freshly ground black pepper | 2 tablespoons fino (dry) sherry | | | | | | | | | | | | | | | |
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1 Warm the olive oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Add the garlic and cook for 1 minute. Add the pepper, cover and cook over low heat for 15 minutes.
2 Add the tomatoes with their liquid, parsley, thyme and salt and pepper to taste. Cover and cook for about 20 minutes, until thick. Puree with a hand-held blender in the pan or in a food processor or with a food mill. Return to the pan, add the sherry, adjust the seasoning and warm through. Use immediately or transfer to a sealed, sterilised jar and store in the refrigerator for up to 2 weeks.
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