John Myers
Spanish Tomato Sauce with Sherry
The perfect spanish tomato sauce with sherry recipe with a picture and simple step-by-step instructions.
- 1 size Finely chopped onion
- 1 toe Garlic finely chopped
- 800 g Tomatoes
- 2 tbsp Olive oil
- 50 ml Sherry amontillado
- 1 leaf Laurel
- 125 ml Vegetable stock
- Ground black pepper
- First, scratch the tomatoes all around twice and place them in boiling water. After two to four minutes, the peel of the tomatoes should come off. At the points where the cuts cross, the shell then rolls up slightly. Then take the tomatoes out again, rinse and peel them. Halve the tomatoes, remove the stems and remove the seeds. Cut the pulp into small cubes. Heat the olive oil in a saucepan, sweat the onions and garlic in it and deglaze with the sherry. Stir in the diced tomatoes. Put in the bay leaf, pour in the vegetable stock and bring everything to a vigorous boil. Then turn down the heat and add salt and pepper. Put the lid on the saucepan and simmer gently for 30 minutes over a low heat. Before serving, you can take the bay leaf out again and puree the sauce.
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