broiled tomato sauce

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A tomato sauce to take your taste buds out of Italy and into Spain and Portugal.
Servings:
depends on use
Preparation Time:
1 hour
Tools
  • broiling pan
  • baking parchment
  • cutting board & knife
  • cooling rack
  • heavy sauce pan

Ingredients

  • 2 lbs. tomatoes, halved
  • 1 T. olive oil
  • 1/2 carrot, minced
  • 1/2 onion, minced
  • 1 leek, minced
  • 1 or 2 smoked Spanish chorizo sausages, minced
  • 1 rib celery, minced
  • 2 or 3 chiles, minced
  • 1 clove garlic, pasted
  • 1 or 2 T. tomato paste
  • kosher salt & fresh ground black pepper to taste
Cooking Instructions
  1. Line broiling pan with baking parchment. (I do not like using foil with tomatoes because the acid eats through the aluminum.)
  2. Wash & dry the tomatoes, remove stems, slice in half and remove and tough pieces from the core.
  3. Place tomatoes cut side down onto the baking parchment. Broil 4" to 6" from the broiling element until the skins just start to blacken. (10 to 15 minutes depending on broiler.)
  4. Cool pan on wire rack until tomato skins can be pinched off without burning your fingers.
  5. While the tomatoes are broiling and cooling, prepare the rest of the ingredients.
  6. Place the sauce pan over medium heat and heat the olive oil until it starts to shimmer.
  7. Add the carrot, onion, leek, and a pinch of salt. Cook, stiring occasionally, until they begin to take on some golden colour.
  8. Add the sausage and celery. Cook, stiring occasionally, until the oil in the pan turns orange from the sausage seasoning.
  9. Turn the heat down to medium-low and stir in the chiles and garlic. Cover and cook for 5 minutes.
  10. Stir in the broiled tomatoes and tomato paste. Taste and adjust seasoning.
  11. Cook covered until it boils for 5 minutes. Reduce heat to low and cook down, partially covered, to the desired consistency.
Notes


The smoked Spanish chorizo is a fully cooked dried sausage that is quite firm. If I was not able to find it, I would probably substitue with some ground pork, smoked Spanish paprika, and a little extra garlic. It would not be exactly the same, but it will still taste really good.

Stir in some firm white fish and/or shell fish and serve over pasta with sauted onions and chiles. Or, spread over some flat bread, sprinkle on some fresh, shredded, Manchego cheese, add some olives and artichoke hearts and place under the broiler for a quick pizza.