- 2
Ingredients
- 5 ripe plum tomatoes or one large can San Marzano tomatoes, pureed
- 3/4 cup Spanish extra virgin olive oil
- 2 small spanish onions, very finely minced
- 1 tsp. sugar
- 1 tsp. smoked salt
- 2 cloves garlic, grated
- 1 tsp. sweet smoked Spanish paprika
- 1 bay leaf
Preparation
Step 1
* Cut the tomatoes in half and grate into a large bowl on the box grater, discarding the skins.
* Heat the oil over medium-low heat. Add the onions, sugar and salt. Cook, stirring occasionally, until the onions become soft and tender and turn a light brown colour, about 45 minutes, adding the garlic for the last few minutes only. You want the onions to caramelize. If they get too dar, add 1/2 tbsp. of water to keep them from burning while they cook.
* Add the reserved tomato puree, the paprika and the bay leaf. Cook for another 20 minutes over medium heat. It's done when the tomato has broken down and deepened in colour and the oil has separated from the sauce.
* Set aside to cool to room temperature and freeze in zip-lock backs in 1/4 cup portions.