Almogrote gomero (TM)
This thick sauce originates from the Canary Islands and in particular the small island of Gomera. It is traditional to use a cheese such as a mature La Gomera, but any strong, hard cheese will be fine.
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- 6 ripe tomatoes (about 425g), cut in half
- 4 tablespoons olive oil
- sea salt or pink Himalayan rock salt
To make the almogrote
- 8 large cloves garlic, peeled
- 1-2 guindilla peppers
- 140g hard, mature, strong cheese, broken into chunks
- The roasted tomatoes, drained (reserve the oil)
- 90g stock of your choice
- The reserved olive oil, made up to 120ml
- Preheat the oven to its highest setting.
- Arrange the tomatoes in a roasting tin, cut side up.
- Drizzle the oil over them and lightly sprinkle with the salt.
- Place in the oven for 15 minutes, reduce the heat to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] and continue roasting for a further 1½ hours, by which time the tomatoes should have shrunk to half their original size.
- Allow the tomatoes to cool thoroughly or even leave them in the fridge overnight.
- Place the garlic, and guindilla(s) in the TM bowl and process 10 seconds / Speed 5.
- Scrape down the inside of the bowl and add the cheese.
- Process 1 minute / Speed 5-10 progressively.
- Add the tomatoes and the stock and blend at Speed 5 until you have the consistency of a paste.
- Ensure the MC has open end upright and slowly pour the oil onto the lid of bowl, running at Speed 5 until all the oil has been emulsified.
- Continue blending until you have the desired consistency - I like mine with a bit of texture although you can make it as smooth as you like.
- The recipe is based on one in Canarias - cocina tradicional by Vicente Sanchez Araña (ISBN 9788444120157). It has been translated, adapted and converted for Thermomix.
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