One of the first sauces I’ve learned in culinary school in Spain is salsa de tomate — a classic Spanish tomato sauce recipe. What makes Spanish tomato sauce different than other versions is the use of onions and carrots– and also a sneaky sprinkle of flour.
I’ll be honest– I was skeptical. I come from an Italian American family where making tomato sauce from our garden’s gorgeous tomatoes was a ritual each summer. And there were no onions, carrots (or, heaven forbid– flour!) in my family’s version.