in Spain

Tapas – Salsa tomato al sherez

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Ingredients for 4 servings:

  • 1 onion(s)
  • 50 g tomato paste
  • 800 ml tomato(s), chopped peeled tomatoes
  • sherry
  • Tomato ketchup
  • 1 small chili pepper(s)
  • olive oil
  • Salt
  • Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauce for Albóndigas with salsa tomato

Chop the onion and sauté in olive oil, briefly fry the tomato paste, then add the peeled tomatoes, season with sherry, salt, sugar, a little ketchup, and a small chili pepper, and simmer for about 20 minutes. The albondigas can also be finished cooking in the salsa after frying.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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