A Book of Mediterranean Food

Prepare the following sauce: grill
or roast in the oven 2 tomatoes, a
fresh red chilli, several unpeeled
cloves of garlic, up to as much as a
whole head. Skin the tomatoes and
garlic which should be fairly soft by
the time it has been roasted a few
minutes but must not be charred,
and also discard the skin and seeds
of the chilli. Pound all ingredients
together in a mortar. Add salt and
1 level dessertspoon of paprika
(this is a Spanish recipe, and in
Spain they use pimentón, which is
the Spanish version of paprika).
The sauce should be quite thick.
Now add 4 or 5 tablespoons olive