Smoked Paprika Tomato Sauce

A few comments asked for the recipe for the tomato sauce I mentioned in my last post, so I guess I'll expand on it a little. Unfortunately, it brings up some painful memories, though I feel it's been long enough that I can discuss it now.

I picked up a copy of Saveur magazine a few weeks ago, and it had in it a gorgeous-looking Argentine recipe for potato gnocchi with tomato sauce. One Wednesday night, I decided that no matter the time needed, I was going to make this dish. Somehow, the trip to the grocery store for this one meal ended up costing me $50. I was even more determined to have the most delicious meal of my life. I put my heart and soul into those gnocchi, and they came out a soggy mess. I've never made gnocchi before, and I think I now realize that I just don't like gnocchi. Still, I felt betrayed by my wet little pillows of potato and egg.

Andy had the task of making the tomato sauce, and his outcome was better than mine (adding to my consternation, I assure you). This is the sauce that I put on the polenta and garlic-rubbed jarlsberg, and I'm sure we'll make it again.

Adapted from Saveur magazine, October 2005, no. 87, pg 99.

3 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and minced
1 28-oz can whole peeled tomatoes, drained
1 carrot, peeled, trimmed and grated
1 jarred, peeled, roasted red bell pepper, drained and chopped
6 tbsp. tomato paste
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. dried oregano
salt and freshly ground black pepper

Put oil and onions into a wide pan and cook over medium heat until soft, 8-10 minutes. Stir in garlic. Redice heat to medium low, crush tomatoes with your hands into pan, and simmer for 10 minutes. Remove the pan from heat. Pulse tomatoes, pepper, carrot and a large spoonful of the tomato sauce in a food processor. Add remaining sauce and process until chunky. Return sauce to pan, stir in tomato paste, bay leaf, and spices. Simmer the sauce partially covered over medium-low heat for 15 minutes. Adjust seasonings.