Ingredients:
- 8 tomatoes
- 2 cloves of garlic
- 1 onion
- 20g sunflower oil
- 1 tbsp Latino Blend
- 20g panela (unrefined cane sugar)
- 2 bunches of spring onions, salt and pepper
Preparation:
Chop the garlic, finely chop the onion, and crush the tomatoes.
Sauté the garlic and onion in a pan with the hot oil, add the tomatoes and the Latino Blend.
Cook for 30 minutes over low heat.
Add the panela, salt, and pepper.
Finish with the chopped green parts of the spring onions and cook for 2 more minutes.
This sauce will keep for one week in the refrigerator in an airtight container. It can also be frozen.
Adapted from Recuerdame by Juan Arbelaez.