Like most Spanish tapas, this spicy tomato sauce has extra-virgin olive oil in it. It is more flavorful than virgin or pure olive oil. Paprika is used here because it is easy to find, but if you can find the Spanish smoked paprika, pimentón, your sauce will taste even more authentic. This sauce is typically served with fried potatoes.
Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy
- 2 Tbsp. extra-virgin olive oil
- 1½ cups tomato purée
- 1 tsp. sugar
- ½ tsp. paprika
- ⅛ tsp. cayenne pepper
- 1 bay leaf
- 1 tsp. sherry vinegar
- 1 tsp. salt
- Heat the extra-virgin olive oil in a saucepan over low heat. Add the tomato purée, sugar, paprika, cayenne pepper, and bay leaf.
- Increase heat to medium and cook the sauce for about 10 minutes. It will reduce and turn darker during this time. Remove the pan from the heat.
- Stir in the sherry vinegar and salt.