Saltsa tomata

Saltsa tomata

Tomato sauce

By
From
The Complete Middle Eastern Cookbook
Makes
500 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60g butter
or 60ml corn oil
1 large onion, finely chopped
250g tomatoes, chopped and peeled
125g tomato paste
1 teaspoon sugar
250ml stock or water
1 bay leaf
1 large piece cinnamon bark
salt and freshly ground black pepper, to season

Method

  1. Heat the butter or oil in a heavy-based saucepan and gently fry the onion until translucent. Add the tomatoes and cook them until soft.
  2. Stir in the tomato paste, sugar and stock. Add the bay leaf and cinnamon and season with salt and pepper. Bring to a gentle simmer, then cover and simmer gently for 20 minutes.
  3. Remove the lid and simmer for a further 10 minutes, so that some of the liquid can evaporate to thicken the sauce.
  4. Remove the bay leaf and cinnamon.
  5. Serve hot on boiled pasta, or as directed in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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