Spanish tomato dip

Name: Spanish tomato dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g romatomatics; 1 tablespoon olive oil; 1 shallot shredded; 2 toes garlic pressed; 1 teaspoon paprika; 1 dried chili pepper crumbled; 50 ml dry sherry; 125 ml creme fraiche light; 1 tablespoon fresh parsley flat minced

A tasty Spanish recipe. The vegetarian side dish contains the following ingredients: tomatoes, olive oil, shallot (chopped), garlic (pressed), paprika, dried chili pepper (crumbled), dry sherry, crème fraîche (light) and fresh parsley (flat finely chopped).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Cross the tomatoes on top and immerse them briefly in boiling water until the skins release.
Remove the tomatoes, remove the seeds and cut the flesh into pieces.
Heat the oil in a thick saucepan and fry the onion and garlic for 2 minutes.
Add the tomatoes, paprika, chili pepper and sherry and cook for about 10 minutes on medium heat until the sauce is thick and bound.
Puree the sauce in a high bowl with a food processor or a hand blender and mix in the crème fraîche.
Add salt and pepper to taste and let the sauce cool down.
Sprinkle with parsley..