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Smoky Spanish tomato sauce served with fried potatoes
Rich and spicy Spanish tomato sauce

Smoky Spanish Tomato Sauce (Brava Style)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
'Pimentón de la Vera' (Spanish smoked paprika) is the soul of this sauce. It gives that characteristic oak-smoked aroma that makes chorizo unforgettable. This sauce tastes as if it were cooked over an open fire. Perfect for 'Patatas Bravas' or grilled calamari.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Saucepan
  • Cutting Board
  • Immersion Blender (optional)

Instructions

1 ✓

If using fresh tomatoes: score an X in the skin, blanch in boiling water for 30 seconds, then peel. Dice them. Chop onion and garlic.

Tip: Blanching loosens the cells under the skin, making peeling effortless.
2 ✓

Sauté the onion and garlic in oil over medium heat until translucent.

Tip: Don't brown them, just soften the base.
3 ✓

Remove from heat, stir in the smoked paprika, then immediately add the tomatoes and water.

Tip: Paprika burns easily in hot oil; the moisture from the tomatoes stops this while the oil extracts the color.
4 ✓

Add sugar, salt, and pepper. Simmer uncovered for 10-15 minutes until thickened.

Tip: Sugar enhances the smoky notes and balances the tomato acidity.
5 ✓

Serve chunky for meats, or blend smooth for dipping.

Tip: The rustic (chunky) version suits main dishes, while smooth is better for patatas bravas.

Recipe FAQ

Where can I find smoked paprika?
Most grocery stores carry it, often in metal tins. Do not substitute with regular paprika; the smoky flavor is essential.
Can I make it spicy?
Absolutely! Use 'Pimentón Picante' (hot smoked paprika) or add a pinch of cayenne or chili flakes.

Ingredients

  • 1 lb Ripe Tomatoes (or canned diced)
  • 1 tsp Smoked Paprika (Pimentón)
  • 2 tbsp Olive Oil
  • 2 cloves Garlic
  • 1 medium Yellow Onion
  • 1 tsp Sugar
  • 1 pinch Salt
  • 1 pinch Ground Black Pepper
  • 1 tsp Water