A dehydrated tomato sauce has all the flavor of the tomato which makes it delicious with a paste.
Learn more about María Fernanda Hernandez
Ingredients4 portions
Preparation
Heat the olive oil in a pan over medium heat and brown the garlic and fennel for 5 minutes.
Add 1 cup of water, the cream, the chicken broth, the dehydrated tomato, the chile and season with salt. Let the fire boil and lower, cook for 15 minutes (without lid).
Remove the sauce from the heat and add the sherry. Allow the sauce to cool slightly and liquefy. Return it to the pan.
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