Summary

Ingredients

• 50 ml olive oil
• 50 ml white wine
• 2 teaspoons, heaped Pimentón de la Vera, sweet
• 6 cloves garlic, roughly chopped
• 1 large onion (s), roughly chopped
• 2 teaspoons salt
• 4 chilli pepper (s), fresh or dried
• 1 teaspoon sugar
• some water
• 2 tablespoon sherry vinegar or apple cider vinegar
• 1 tablespoon tomato paste
• 400 g tomato (s), chunky, canned, or tomato frito
• 100 ml broth, to taste

Print Recipe Pin Recipe

Instructions

1. Puree the olive oil, white wine, paprika powder, garlic, onion, chilli, salt, sugar and water in a tall, slim container. Then put in a saucepan and simmer for about 5 minutes.
2. Then add the vinegar, tomato paste, tomatoes and the stock, simmer over a low flame and stirring occasionally for about 20 minutes.
3. This mixture can now be filled hot into screw-top jars and can then be kept for a few weeks.
4. If the sauce is to be served, mix well with garlic mayonnaise (2 parts of tomato sauce, cold - 1 part of garlic mayonnaise) with a whisk.
5. If you like it spicier, you can either use more chilli right away or season it with Tabasco, for example.
6. Garlic Mayonnaise:
7. Put 1 egg, 2 cloves of garlic (cut into small pieces), some salt and 150 ml of sunflower oil in this order in a slim, tall container, put the hand blender in it, then switch it on and slowly pull it up from below.