Smoked tomato sauce: My way

Smoked tomato sauce: My way

I wanted a tomato-based sauce that was above the norm, with a bit of “oomph.” At this point, I was very into paprika and its use in Spanish cuisine, and this is one of the dishes that I created. The addition of the two paprika powders adds unique notes to the sauce; it is mildly spicy and has a depth of smokiness. One of my favourite ways to serve this sauce is with Italian meatballs; they are a perfect pairing.

It is quite simple to make and will last a long time in the fridge. I always use well-flavoured canned tomatoes, preferably Italian San Marzano tomatoes. 

This delicate tomato sauce can be used as a condiment on almost anything. I use it as a base for pastas, lasagna, or stewing chicken. It is also good in a sandwich or a burger. I will let you get creative on how to use this sauce. 

Ingredients:

4 tablespoons oil

1 can of tomatoes, 14 oz, pureed tomatoes

1 garlic clove, finely minced

2 tablespoons sweet paprika

Hot paprika, as desired

Salt, to taste

Method:

Heat the oil in a pot on a low flame. Add garlic and fry until light brown. Add both the paprika powder and sauté for 10 seconds, do not burn. 

Add tomatoes and cook on medium-high until the sauce thickens and the oil begins to separate from the sauce, about 15-20 minutes. Taste and adjust seasonings. You can leave this sauce a bit runny or thicken it, based on what you use it for.