Salsa de Tomate Frito
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Unrated
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 people
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Calories
484 kcal
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Course
Condiments
Salsa de Tomate Frito
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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
- 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
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.
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