El Pato Tomato Sauce Recipe
El Pato Tomato Sauce is a painless recipe that you can make in a short time and use for a long time. Filled with the tang of ripe tomatoes, you can now make this sauce in the comfort of your home rather than buying it from the store.
Ingredients
- Cherry or grape tomatoes = 5 cups
- Finely diced onion = ½ cup
- Paprika = ½ tsp
- Fresh oregano leaves = 2 sprigs OR 1 tsp dried
- Black pepper = ¼ tsp
- Cinnamon = ¼ tsp
- Cumin = ½ tsp
- Salt = ½ tsp
- White wine = ¼ cup
- Bacon fat = 2 tsp
- Finely diced small jalapenos = 2
- Olive oil = 1 tsp
- Minced garlic = 1 tsp
Instructions
- Add the olive oil and bacon fat in a skillet. Heat them and then add onions and jalapenos. Saute the vegetables on a minimum flame. When the onions start to turn brown, add minced garlic to the skillet. Then cook on a low flame for another 5 minutes.
- Take a saucepan and add cherry tomatoes, cumin, oregano, paprika, salt, black pepper, and cinnamon in it. Mix the ingredients and cook them together on a medium-low flame for one hour or until the tomatoes soften and break down. If needed, you can use the back of the spoon to burst them open. If required, you can add some water to soften the tomatoes.
- Then add the sauteed onion and jalapeno mixture to the tomato mixture. Keep them cooking together.
- When the tomatoes are fully broken down and formed a paste, and the mixture starts to thicken, add the white wine. Then bring the mixture to a boil. After that, cook on a low heat for 5 more minutes. (If you want a smoother texture, you can also process this mixture through a food processor at this point.)
- El Pato Tomato Sauce is ready. Let it cool to room temperature and then refrigerate or freeze it. Use when required. Enjoy!