One of many first sauces I’ve realized in culinary college in Spain is salsa de tomate: a basic Spanish tomato sauce recipe. What makes Spanish tomato sauce completely different than different variations is the usage of onions and carrots–and additionally a sneaky sprinkle of flour.
Need to attempt some different Spanish sauces? Do not miss these recipes for romesco sauce and bravas sauce.
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Introduction
After I first heard of the unconventional substances in Spain’s salsa de tomate, I used to be initially skeptical. I used to be raised in an Italian-American household with a convention of garden-fresh tomato sauce that by no means included carrots or flour!
Nevertheless, my culinary college teacher clarified the aim of those uncommon substances. The carrots add sweetness, balancing the acidity of the tomates, and a contact of flour thickens it with out altering the flavour.
Whereas it is completely different from my household’s recipe, this Spanish tomato sauce has change into a favourite for its versatility, excellent for dishes like pollo con tomate.
Components
Questioning what substances you want for Spanish salsa de tomate? You will want some completely different substances than in a standard Italian sauce. Let’s speak about them.
- Pancetta: This salty, fatty sort of bacon brings a beautiful depth of taste to the sauce!
- Carrot: This vegetable brings further sweetness to the sauce, counteracting the pure acidity of the tomatoes.
- Flour: That is cooked briefly to take away its “floury” style, and it’ll thicken the sauce and provides it a beautiful texture.
See recipe card for full info on substances and portions.
The right way to Make Salsa de Tomate
For those who’d prefer to see the total substances and directions, scroll to the underside of the publish for the printable recipe card.
- Warmth the olive oil in a pot, then add the diced pancetta. Prepare dinner gently with out browning the meat. (picture 1)
- Add the onion and carrot, sautéing over medium warmth till softened however not browned. (picture 2)
- Sprinkle within the flour, then stir and prepare dinner for a few minutes. Preserve the warmth low so the flour does not brown. (picture 3)
- Add the tomato paste. (picture 4)
- Pour within the water, contemporary tomatoes, garlic, and bay leaves, then season with salt and pepper (and just a little sugar if you happen to’re utilizing acidic tomatoes). (picture 5)
- Simmer for an hour, skimming off any foam as wanted. (picture 6)
- Pressure out the greens and bay leaves, letting the juices drain into a big bowl. (picture 7)
- Season with salt and pepper, then use in your favourite Spanish recipes. (picture 8)
Recipe FAQs
Tomato sauce may be referred to as salsa roja, actually that means “purple sauce,” or it may be referred to as salsa de tomate, which suggests “tomato sauce.”
Tomate frito is a quite simple Spanish sauce made out of sautéing tomatoes with onion, garlic, salt, and sugar, then puréeing it. Salsa de tomate is made with an analogous technique, however consists of carrot and just a little flour for thickening it. Additionally, the greens are strained out, leaving the sauce behind, not puréed.
Ketchup is commonly referred to as salsa de tomate in Spain, however the two are very completely different! This tomato sauce has a thinner consistency and really completely different taste than ketchup.
Serve
Use your home made salsa de tomate as a base for soups or as an ingredient in different Spanish recipes, reminiscent of pollo con tomate. You possibly can even take pleasure in this flavorful sauce by itself!
Professional Suggestions
- Use good high quality substances, reminiscent of ripe tomatoes and Spanish olive oil, for the very best taste.
- Season to style with salt, pepper, and sugar so as to add taste and counteract the acidity of the tomatoes.
Spanish Tomato Sauce Recipe (Salsa de Tomate)
This Spanish tomato sauce recipe is straight from my culinary college in Spain! It is a straightforward and scrumptious recipe that is made out of tomatoes, carrots, garlic, and flour!
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Fee
Servings: 4
Energy: 302.54kcal
Directions
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Warmth the olive oil in a pot and add the pancetta. Prepare dinner it slowly over medium-low warmth with out browning, then add the carrot and onion and sauté till the greens are softened however not browned.
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Sprinkle within the flour and stir and prepare dinner for a few minutes, not permitting the flour to burn or tackle shade.
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Add the tomato paste, the diced tomatoes, water, garlic cloves, and bay leaves, then add salt, pepper, and a little bit of sugar if the tomatoes are very acidic. Simmer slowly for about an hour, skimming off any foam because it cooks.
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Pressure out the greens with a sieve or colander, then add salt and pepper as desired to the reserved liquid. It is best to have 2 cups (about 500 ml).
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Use this salsa de tomate in different Spanish recipes, or take pleasure in by itself.
Notes
- Use good high quality substances, reminiscent of ripe tomatoes and Spanish olive oil, for the very best taste.
- Season to style with salt, pepper, and sugar so as to add taste and counteract the acidity of the tomatoes.
Diet
Energy: 302.54kcal | Carbohydrates: 23.75g | Protein: 7.46g | Fats: 21.19g | Saturated Fats: 4.9g | Polyunsaturated Fats: 3.02g | Monounsaturated Fats: 12.13g | Trans Fats: 0.03g | Ldl cholesterol: 16.5mg | Sodium: 383.87mg | Potassium: 1041.07mg | Fiber: 5.57g | Sugar: 12.27g | Vitamin A: 8482.42IU | Vitamin C: 44.36mg | Calcium: 60.2mg | Iron: 1.87mg
Images by Giulia Verdinelli
