I think channeling your inner-Julia is a good idea in general, but on Thanksgiving, it’s more necessary than ever. I mean, here’s this major holiday with all these fancy, labor-intensive dishes that most of us only ever cook once a year, plus there’s the added pressure of delivering this meal to a crowd of hungry and expectant friends and family. It’s enough to put even the most confident and composed cook on high alert. This is why we need Julia. What do you think she’d tell us when faced with our most stressful Thanksgiving mishaps?
The essence of Spanish cuisine.
The sauce is the foundation of countless Spanish recipes in the kitchen, combines the old continent, olive oil, with the new continent, tomato.
We will provide the basis for recipes both fish, meat and vegetables and much of its excellent flavor is owed to the preparation of the sauce.
We can also do a fair amount of it and keep it in glass jars as I explained on the website of CANNING, in this way we have it ready for future recipes.
Let’s go, Foodies !!!! 😉
– Onion cut into cubes
– Garlic cut too often
– A bay leaf
– Crushed tomatoes
– Olive oil
-Pimenton, Sweet, spicy or sour (according to the taste and the dish we are going to prepare).
We put a pan on medium heat and add onion and garlic and chopped, salted and turning down the heat, cover the pan and leave it several minutes until onion acquires a brownish color (this is the caramelization of the onions).
Below we add a teaspoon of paprika and bay leaf, stir it well and also leave a few minutes on very low heat.
Finally we add the grated tomato and let stir over low heat for about 15 minutes then turn off the heat and set aside.
The result is an excellent sauce.