Spanish Tomato Sauce

The first tomato sauce recipe published in Spain. The author combines New World culinary knowledge with typical Mediterranean produce to create a recipe straddling two worlds.


Pear tomatoes


Garlic cloves



1/2 teaspoon

Black pepper

1/4 teaspoon


300 ml

Corn tortillas

for making tacos

Sea salt

to taste

Modern Recipe

  • Step 1
    Roast the tomatoes and garlic

    Heat the tomato and whole, unpeeled garlic cloves in a skillet.

  • Step 2
    Toast and peel

    Stir occasionally for 8 to 10 minutes, until the skin is toasted. Peel the toasted skin from the cloves.

  • Step 3
    Blend to a paste

    Use a pestle and mortar to mash the garlic, salt, pepper, oregano and cumin. Blend together into a paste.

  • Step 4
    Mix together

    Add the roasted tomatoes to the mortar and pestle and mash together.

  • Step 5
    Try it and salt to taste

  • Step 6
    Prepare the tortillas

    Heat several corn tortillas on a skillet.

  • Step 7
    Make a taco

    Serve the salsa on a tortilla and fold it into a taco. Enjoy.

Arte de repostería

Juan de la Mata, pastry chef at the courts of King Philip V and King Ferdinand VI, was one of the most important cooks of his time. His recipes in Arte de repostería for Savoy sponge cakes, almond macaroons, gimbeletes, Neapolitan mostachones and Italian almond paste give us a glimpse of the growing French and Italian influence on Spanish cuisine.

See the book
arte de reposteria