I love this tomato salsa as it is my mom´s recipe and she showed me how to make it from scratch. This sauce brings such delicious memories from the many delicious dishes in my country.
In Guatemala we use this sauce in many dishes, it goes great with tacos, enchiladas, tostadas, and for breakfast over your fried or scrambled eggs.
The secret to great taste in the sauce is to use ripe tomatoes! I wait until the season for tomatoes arrives and make double the amount and freeze it in small containers, this way I have this delicious sauce all year round.
Ingredients:
1 kg of ripe Roma tomatoes / Tomate Pera (2.2 lb)
1 red bell pepper
1 medium onion
6-8 garlic cloves
Thyme
Bay leaves
Salt
Preparation:
Cut the tomatoes, onions and garlic in half and cut the bell pepper in large squares.
Put the tomatoes, onion, garlic, bell pepper, thyme and bay leaves in a large pot and cover with 500 ml (2 cups) of water. Let it boil until the tomatoes are soft.
Let it cool and transfer the liquid to a blender. Blend until the consistency is very smooth.
In a large pot add a drop of olive oil and once it is hot add the blended tomato sauce. Let it boil and then simmer at low/medium heat until the sauce is thicker. Season with salt and adjust according to taste.
For storing:
Place the sauce in container and make sure that it is completely cool before freezing.
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