This traditional tomato sauce is great with meatballs browned in olive oil.
It is also delicious with chicken, pork, potatoes, and even pasta!
Prep Time: 35 min.; Cook Time: 40 min.
1 tbsp chopped garlic
4 tbsp extra virgin olive oil
5 lbs of tomatoes, peeled, seeded, and chopped
1 tsp salt
1 dozen hazelnuts, skinned
1 bay leaf
1 sprig of parsley
1/2 cup of wine or chicken stock
Saute chopped onion and garlic until the onion is softened. Add the tomatoes and fry on high heat for a few minutes. Add the salt, bay leaf, parsley and liquid. Bring to a boil, then simmer for 15 to 20 minutes, or until the liquid is reduced. Put the sauce into a blender with the hazelnuts, and puree until smooth.
Add the sofrito to your meat, fish, or chicken five minutes before it is finished. This will impart the delicious flavors of this sauce to your main course.
Recipe courtesy of La Tienda/Spain GourmeTour magazine.