Some of you may notice that this bears an uncanny resemblance to the Spanishy something or other from the past - that is if you existed outside the confines of my mind, but really I'm just talking to myself.
1 cup olive oil
2 qts sliced onions
4 links chorizo, peeled and chopped
4 qts peeled, seeded and diced tomatoes, juices reserved
4 Tbsp salt
2 Tbsp pimenton
1 tsp pepper
1/2 cup sherry warmed with 1 Tbsp saffron
3 cups strained tomato juices
1/4 cup cabernet vinegar
- sweat the onions and chorizo in the olive oil over medium heat until the onions soften
- add tomatoes, salt, sherry w/ saffron, pepper and pimenton
- cook over high heat, stirring often, for 5 minutes
- add remaining ingredients and simmer 45 minutes to and hour; adjust seasoning if necessary
- puree in blender until smooth
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