Spain is famous for its vibrant flavors and hearty dishes, and tomato-based sauces are a cornerstone of Spanish cuisine. From simple sofritos to rich, complex stews, crushed tomatoes form the base of countless delicious meals. This article explores two classic Spanish recipes showcasing the versatility of this pantry staple.
Gazpacho Andaluz (Andalusian Gazpacho)
Gazpacho is a cold, refreshing soup originating from Andalusia, Spain. Perfect for hot summer days, this vibrant soup is packed with fresh vegetables and a tangy tomato base. The key to a good gazpacho is using high-quality ripe tomatoes and allowing the flavors to meld together.
Ingredients:
- 1 kg ripe tomatoes, roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1/2 red onion, roughly chopped
- 2 cloves garlic, minced
- 50 ml sherry vinegar
- 100 ml olive oil
- 100 ml cold water (or more, to desired consistency)
- 1 tsp salt (or to taste)
- 1/2 tsp sugar (or to taste)
- Optional garnishes: diced cucumber, bell pepper, tomato, onion, hard-boiled egg, croutons
Prep & Cook Time:
Prep time: 20 minutes
Chill time: At least 2 hours
Total time: 2 hours 20 minutes
Servings:
6-8 servings
Instructions:
- Combine the tomatoes, cucumber, bell peppers, red onion, and garlic in a blender or food processor.
- Blend until smooth.
- Add the sherry vinegar, olive oil, water, salt, and sugar. Blend again until well combined.
- Taste and adjust seasoning as needed. Add more salt, vinegar, or water to achieve the desired flavor and consistency.
- Pour the gazpacho into a container and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve the gazpacho cold, garnished with diced vegetables, hard-boiled egg, or croutons, if desired.
Tips & Variations:
- For a smoother gazpacho, strain the mixture through a fine-mesh sieve after blending.
- Add a slice of bread, soaked in water, to create a creamier texture. Blend it in with the other vegetables.
Nutritional Information (per serving, estimated):
Calories: Approximately 150
Fat: 12g
Carbs: 9g
Protein: 2g
Salsa de Tomate (Tomato Sauce)
Spanish tomato sauce, or «Salsa de Tomate,» is a fundamental element in many Spanish recipes. This versatile sauce can be used as a base for stews, pasta dishes, or as a simple accompaniment to grilled meats and vegetables. The key to a flavorful sauce lies in slowly simmering the tomatoes to develop their sweetness.
Ingredients:
- 1 kg ripe tomatoes, peeled and chopped (canned crushed tomatoes can be substituted)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 50 ml olive oil
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp sugar
- Salt and pepper to taste
- Optional: 50 ml chicken or vegetable broth
- Optional: 1 tbsp sherry vinegar
Prep & Cook Time:
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings:
Makes approximately 500 ml of sauce
Instructions:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Add the chopped tomatoes and tomato paste. Stir to combine.
- Pour in the crushed tomatoes, chicken or vegetable broth (if using), sherry vinegar (if using), and sugar
- Stir in the dried oregano, salt, and pepper.
- Bring the sauce to a simmer, then reduce the heat to low and cover.
- Simmer for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened and the tomatoes are broken down.
- Taste and adjust seasoning as needed.
- Use the sauce immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips & Variations:
- Add a pinch of red pepper flakes for a touch of heat.
- Use fresh herbs like basil or thyme instead of oregano for a different flavor profile, adding them during the last 15 minutes of cooking.
Nutritional Information (per 100 ml, estimated):
Calories: Approximately 80
Fat: 5g
Carbs: 8g
Protein: 1g