Tomate frito (fried tomato)
Dish: Dip or Sauce
Quantity: 1
Country: Spain
One of the essential recipes that we must have in our recipe book because it gives us much play in the kitchen, is the tomate frito, one of the most precious culinary treasures in Spanish gastronomy. Its preparation is very simple, it is made from the cooking of ripe tomatoes, additionally and depending on each region or who prepares it, you can add other ingredients such as garlic, onion or peppers and to counteract the acidity of tomatoes, a little sugar is added.
One of the most outstanding characteristics of fried tomato is its extensive versatility, with it we can prepare bases for stews, use it for pizzas, pastas, rice, stews, to accompany potatoes, meat, fish or simply to eat it with a piece of toast, follow our step by step videos below, where we will explain in detail how to prepare tomate frito and if you have any doubts or questions, leave us your comment and we will be happy to help you.
Ingredients
- 1 kg / 35.2 oz / 2.2 lb tomatoes cut in halves or quarters
- 4 garlic cloves, sliced
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 4 teaspoons olive oil
How To Make It
Step 1: We begin the preparation of our tomates fritos, to do so, we put the tomatoes in the blender and blend them for 1 minute.
Step 2: In a pan add the oil, garlic and cook for a couple of minutes, add the tomatoes, salt, sugar, stir and when we see that it begins to bubble, lower the heat a little and cook for 1 hour or until you get a texture as shown in the video, remove from heat, store in glass containers and we have ready our rich natural fried tomato.
Tips To Prepare It
To prepare tomate frito, we can use the variety of tomato that we like the most, preferably tall tomatoes as they have more flesh and less seeds.
Once the tomate frito are ready, store them in a tightly closed glass container and keep them in the refrigerator.
You can pass the fried tomatoes through a potato masher if you want a finer texture, you can also remove the skin before processing.
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