Ingredients
1/2 diced tomato
salt
pepper
1 tablespoon dry sherry
2/3 cup tomato sauce
1/3 cup water
2 teaspoons paprika
oil
Method
Sources
📖
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Professional-grade blender — silky purees, hot soups, nut butters
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Place the oil in the bottom of a saucepan. Cook the diced tomatoes in saucepan on low heat. Continually stir them. Add pepper and salt early on in the cooking of the tomatoes. When the tomatoes are nearly cooked add the dry sherry. Now leave the tomatoes for 1 minute so that all the sherry is absorbed in the tomatoes. Add the tomato sauce and stir in and then add the paprika. Add the water slowly so that the thickness is what you desire. Serve on top of steak or as part of a fancy dish.