BASIC TOMATO SAUCE RECIPE
6 Roma tomatoes
2 tablespoons extra virgin olive oil
1teaspoon dried basil
½ teaspoon smoked paprika
1 medium sweet onion - diced
2 cloves of garlic – minced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon lime juice
(1/2 cup of vegetable stock, for a thinner sauce)
Set your oven to broil, line a cookie sheet with aluminum foil, put the tomatoes on the cookie sheet, and place them on the middle rack in the oven. Broil for fifteen minutes, until the skin starts to blacken and shrivel. Remove the cookie sheet to a hot-pad, flip each tomato, and place them back in the oven. Broil for another ten minutes, remove, and allow them to cool.
While the tomatoes are cooling, heat the olive oil in a large sauté pan over the stove on medium-high heat. Add the dried basil and paprika to the oil and fry until fragrant. Add the diced onion and sauté until lightly browned – about ten minutes. Add the garlic, and continue to sauté until it is lightly browned and fragrant. Remove the onions and garlic from heat.
Remove the skins from the tomatoes and place them in the bowl of a food processor, along with the onions, garlic, salt, pepper, and lime juice. Puree until smooth. For a thinner sauce, add the 1/2 cup of vegetable stock and puree until smooth.
Eat with a chip?