Spanish Tomato Sauce Recipe (Salsa de Tomate)

three jars of salsa de tomate with a wooden spoon.

5 from 2 votes

Spanish Tomato Sauce Recipe (Salsa de Tomate)

This Spanish tomato sauce recipe is straight from my culinary school in Spain! It's an easy and delicious recipe that's made from tomatoes, carrots, garlic, and flour!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Sauce

Cuisine: Spanish

Servings:

Calories: 302.54kcal

Author: Lauren Aloise

Ingredients

2 ¼ pounds ripe plum tomatoes peeled and diced with seeds and pulp removed
3.5 ounces diced pancetta or a ham bone
3 tablespoons extra virgin olive oil
1 medium onion diced
2 large carrots diced
2 tablespoons all-purpose flour
⅓ cup tomato paste
2 ¼ cups water
2 cloves garlic skin left on and smashed
bay leaves
salt to taste
black pepper to taste
sugar to taste

US Customary - Metric

Instructions

Heat the olive oil in a pot and add the pancetta. Cook it slowly over medium-low heat without browning, then add the carrot and onion and sauté until the vegetables are softened but not browned.
Sprinkle in the flour and stir and cook for a couple of minutes, not allowing the flour to burn or take on color.
Add the tomato paste, the diced tomatoes, water, garlic cloves, and bay leaves, then add salt, pepper, and a bit of sugar if the tomatoes are very acidic. Simmer slowly for about an hour, skimming off any foam as it cooks.
Strain out the vegetables with a sieve or colander, then add salt and pepper as desired to the reserved liquid. You should have 2 cups (about 500 ml).
Use this salsa de tomate in other Spanish recipes, or enjoy on its own.

Notes

Use good quality ingredients, such as ripe tomatoes and Spanish olive oil, for the best flavor.
Season to taste with salt, pepper, and sugar to add flavor and counteract the acidity of the tomatoes.

Nutrition