Spicy tomato sauce (Salsa de tomate picante) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 71) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 01, 2015

    p. 69 - We loved this somewhat spicy, smoky sauce and it worked beautifully with the crispy potatoes. I served with the mock allioli, which made for a perfect trio as the richness of the mayo countered the tang of the tomato sauce and balanced out the dish. The recipe calls for the sauce to be simmered “covered” to reduce to a paste. I was fairly confident the sauce wouldn’t reduce unless it was uncovered so that’s how I proceeded. As it was it took about 30 mins to achieve a thick consistency and I’d be hard pressed to call that a paste but it was thick enough in my view. I’d be keen to hear if anyone else simmered the sauce with the lid on the pan. I blitzed mine with my Bamix which worked perfectly. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9706410#9706410

  • okcook on August 11, 2015

    Easy to make but ours did not turn out anything like the picture...probably because I did not use Roma tomatoes. Ours was not as chunky. The flavour is Spanish alright. Delicious.

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