Salsa de Tomate Frito

Name: Salsa de Tomate Frito
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 people
Ingredients: 11 lbs ripe tomatoes; 5 heads garlic; 5 large onions; 2 small cayenne peppers; 2 teaspoons sugar; ¾ cup extra virgin olive oil; 1 bay leaf; salt; black pepper; Hand blender

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Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
6 people
Calories
484 kcal
Course
Condiments
Cuisine
Spanish, Vegan

Salsa de Tomate Frito

Heidi Matthews

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Salsa de tomate frito is a typical sauce of Spanish cuisine mainly based on tomato, onion and garlic fried in olive oil.

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Ingredients

Servings

11 lbs ripe tomatoes , preferably pear or long tomatoes
5 heads garlic , chopped
5 large onions , finely diced
2 small cayenne peppers , or 1 green pepper (optional)
2 teaspoons sugar
¾ cup extra virgin olive oil
1 bay leaf
salt
black pepper , freshly ground

Equipment

Hand blender

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Instructions

Cut the tomatoes into quarters, and de-seed them. Set aside.
In a non-stick Dutch oven, heat the olive oil over medium heat then add the onions and the 2 whole cayenne peppers or green peppers (optional). Sauté for 2 minutes, stirring constantly.
Reduce the heat, and cook the onion over medium-low heat for about 15 minutes until it begins to turn an amber color and begins to caramelize. Add the sugar and mix well.
Add the chopped garlic and the tomatoes (with the skin on). Increase the heat, and, over a high heat, stir the mixture constantly with a wooden spoon until it bubbles and begins to release liquid.
Reduce the heat, add the bay leaf, cover, and simmer over medium heat for 30 minutes, stirring very frequently with a wooden spoon.
Turn off the heat, remove the bay leaf, and blend until you get a red, semi-liquid sauce.
Taste and adjust the salt, and if necessary, add a little sugar to counter the acidity of the tomato.
Return the pan to the heat, add the pepper, cover, and let the sauce reduce over low heat for 1 hour 30 minutes, stirring regularly.
To store the sauce, divide it into small sterilized glass jars and close tightly. Store unopened in a cool dark place, for at least 6 months.