This tomato sauce is used in Cuban creole cooking, serve over eggs, meats, fish, chicken, or pasta.
Salsa Española de Criolla Cubana
Makes about 3 cups (720 ml)
1/2 cup (120 ml) olive oil
1 medium organic onion, chopped
1 small organic bell pepper, chopped
2 cups (or 16-ounce can) (480 ml) diced organic tomatoes
1 8-ounce (240 ml) can organic tomato sauce
1 cup (240 ml) dry white wine or dry sherry
2-3 minced garlic
1/2 tsp. (2,5 ml) each: dried oregano and cumin
2-3 Tbs. (30-45 ml) chopped parsley or 2-3 tsp. (10-15 ml) dried parsley
optional: thicken with little (gluten-free) flour
1. Sauté over medium heat: oil, onions, and bell pepper, about 5 minutes.
2. Stir in the tomatoes, tomato sauce, wine, garlic, oregano, and cumin.
3. Simmer for 10-15 minutes.
4. Taste and adjust the seasonings.
5. Optional thicken with flour.
6. Stir in the parsley.
-modified Eating Cuban
