Spanish Tomato Cream
Spanish Vegetables Sauces and Salsa
In Seville, cold tomato soup Salmorejo, a thick and creamy soup, accompanied various dishes/tapas as a sauce. I liked the idea, so I made a winter version of this cream using canned tomatoes.
You can use this cream in sandwiches, as a dressing, or alongside various dishes (for example next to a slice of Spanish tortilla). Or you can easily transform it into a cream soup by doubling the quantities and adding more water in step 5 (450ml water for a double portion).
Ingredients
1 can of tomatoes (400g)
1 small onion
1 garlic clove
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes
20g white bread crumb
75ml water
50ml extra virgin olive oil
1 teaspoon sherry vinegar
salt, black pepper
How to prepare spanish tomato cream
- In a small pot, add a tablespoon of oil and sauté the diced onion until softened, about 5 minutes.
- Add the crushed garlic and sauté for another minute.
- Add oregano, chili, freshly ground black pepper to taste and sauté for another minute, stirring.
- Add the tomatoes crushed with a fork and salt, and simmer over medium-low heat for 15 minutes.
- Add the water and bread torn into pieces and simmer covered, still over medium-low heat, for another 10 minutes.
- Blend the contents of the pot in a food processor or with an immersion blender until you have a smooth purée. Add the vinegar and blend briefly. Then pour in the remaining oil in a thin stream while blending. This will create an emulsion and the tomato cream will thicken, becoming very creamy. Adjust salt and vinegar to taste.
