Tapas – Salsa Tomato Al Jerez
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 50 g tomato paste
- 800 ml tomato (s), chopped peeled tomatoes
- sherry
- tomato ketchup
- 1 small chilli pepper (s)
- olive oil
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Chop the onion and sauté in olive oil, briefly toast the tomato paste, then add the peeled tomatoes, season with sherry, salt, sugar, a little ketchup and a small chilli pepper and simmer for about 20 minutes. The albondigas can also be cooked in the salsa after they have been fried.
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