Salsa de Tomate

Tomato Sauce

Preparation info
    • Difficulty


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By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5 lb. tomatoes, peeled, seeded and chopped
  • 6 tablespoons olive oil
  • Bay leaf


Put the tomatoes in a heavy saucepan and cook over low heat, stirring from time to time with a wooden spoon until some of the liquid has evaporated and the mixture is getting thick. Stir in the oil, and add the remaining ingredients. Cook, stirring, for 5 minutes. Cool and use in soups, casseroles, with fish and shellfish or stirred into cooked beans.

This sauce will keep, refrigerated,