Spanish Tomato Sauce

1 800g can tomatoes
2tbsp extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
4 tbsp flat-leaved parsley, chopped
1 tsp paprika(pimentón)
cumin, a pinch
1 bay leaf
salt, pepper, freshly ground
sugar, a pinch
4tbsp white wine or juice from the can tomatoes

How to Make the Sauce

Drain the liquid from tin of tomatoes and put aside for later use, chop the tomatoes and remove the stem .

Put the olive oil in a frying pan, heat and gently sauté the onions and garlic until transparent then add the chopped parsley and paprika, heat these through then add all the other ingredients, bring to the boil then cover and simmer for about 30 minutes, until nicely the sauce is nice and thick.

If you like a coarse, thickish sauce then its done, if you prefer a smoother sauce then sieve or blend it but remove the bay leaf first.

This sauce keeps in the fridge or can be frozen for later use.




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