Salsa De Tomate

Spanish tomato sauce

My life would not be the same without a large container of salsa de tomate always in the refrigerator. With it on hand, I can put together a dish in no time. For example, I combine it with mussels or pasta or serve it with fried eggs.

  • Makes 3 cups


  • 1 cup olive oil 
  • 1 ½ large yellow onions (about 1 pound), finely chopped 
  • 1 (28-ounce) can whole tomatoes, with juice 
  • 1 ¼ cups water 
  • 1 ½ teaspoons salt, plus more if needed 
  • 1 ½ tablespoons sugar


In a large sauté pan, heat the olive oil over medium heat. Add the onions and sauté, stirring often, for about 15 minutes, or until golden. Add the tomatoes with their juice, water, salt, and sugar and bring to a boil. Decrease the heat to low and simmer uncovered, stirring occasionally, for about 1 ½ hours, or until very soft and almost puréelike.

Remove the sauce from the heat and let cool slightly. Pass the sauce through a food mill fitted with the medium plate held over a bowl. Taste and adjust the seasoning with salt.

If not using immediately, let cool, cover, and store in the refrigerator for up to 1 week.

See also

Vieiras en su concha: Scallops are common in Galicia and are typically sold in the shell. In the United States, scallops in the shell are far less common, but you can buy just the shells at many cookware shops. 

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