Tomate frito

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Literally 'Fried tomato', this is a basic sauce from the Pais Vasco.

Ingredients

• 3 kg fresh, ripe tomatoes, seeds removed and chopped
• 75 ml olive oil
• 10 g salt
• A pinch of ground black pepper
• Garlic, to taste, finely chopped
• 3 onions, finely chopped
• A sprig of parsley, finely chopped

Method

1. Put the tomatoes and the oil in a pan with the other ingredients.
2. Cover the pan and allow to cook slowly for about 30 minutes.
3. Drain the liquid through a sieve and purée the tomato mixture.
4. Store in a sterilised jar or keep in a Lock&Lock jug in the fridge.

Serving suggestions

Use this as the basis for other sauces or spread on toast or Molletes antequeranos.

Chef's Notes

Keep the drained liquid for making Gazpacho or other soups. Removing seeds can be a bit of a chore so I did not bother. It tastes fine and you end up with more liquid.