Tomato Sauce 1

• tomatoes – canned or fresh or both
• mirepoix – must include garlic
• pimenton piccante
• cumin

If using fresh tomatoes peel them. Make incisions in the skin, cover them with boiling water. When the skins begin to wrinkle put them into iced water. Remove the skins. Deseed them – strain the seeds and add their liquid to the sauce. Sweat the mirepoix at low heat, adding pimenton piccante, cumin and ras el hanout – these spices must cook. When the mirepoix is thoroughly cooked and the vegeta