Tomato Frito is a staple of Spanish cooking. I love it so much as it reminds me of childhood holidays to see my Spanish family, at the end of which we would go on an exciting Spanish supermarket shop to stock up on cartons of Frito before going back home. We often had it with rice in Spain which was lovely, but I adore it as a pasta sauce.
This recipe is based on Spanish Frito and tastes just as I remember it – it’s a very simple tomato sauce but there is something about it that is nostalgic and sweet and extra special.
This recipe requires a blender. A stick blender is perfect as you can just blend the sauce in the pan you’re cooking in.
3+ cloves of garlic
1 x 400g tin chopped tomatoes
1 stock cube
1 tsp sugar
- Chop your onion and garlic and fry for 4 or 5 minutes with a splash of oil.
- Add your tomatoes, stock cube and sugar and bring to the boil. I add a bit of extra water, swirling some round the empty tomato tin to clean it out and pouring this into the pan. Turn the heat down to a gentle simmer, cover and let it cook for 30 minutes, stirring occaisionally.
- Remove from the heat and blend your sauce until it is a smooth, bright orange colour. Add a little more water if it seems too thick.
- Cook and drain your pasta. Stir some of the sauce in and enjoy with salt, pepper and grated cheese if you are that way inclined 🙂 You can store the rest of the sauce in the fridge or freezer for future meals.
- For a slight variation, my mum used to add some crème fraiche to our sauce, making it a bit creamier, so if you have any crème fraiche to use up, I definitely recommend adding it to your tomato Frito!