Tomato Sauce (Salsa De Tomates) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 450 ml/16 fl oz | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 |
| 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. |