As told by Nicole Chaszar of The Splendid Spoon
— 10 lb plum tomatoes, blanched, peeled, cored, & de-seeded (or 2 28 oz cans San Marzano tomatoes)
— 1 green pepper, diced — 1 small jalapeño pepper, diced & de-seeded*
— 2 cloves garlic, diced
— 1 small yellow onion, diced
— 1 bay leaf
— 1 1/4 tsp Pimenton Dulce
— 1/2 tsp sea salt
— 1/4 cup extra virgin olive oil
— 1 cup water
*Every jalapeno carries a different amount of heat so remember to taste your pepper! We like just a little kick to complement the smokiness, but feel free to adjust according to your taste.
Run tomatoes through a food mill, cover and set aside.
Pour extra virgin olive oil into a heavy-bottom pot and heat over medium flame. Add peppers, onion, garlic, and bay leaf, and stir to coat with olive oil. Stir frequently until peppers and onions have broken down and are very soft, sweet, and fragrant — about 50 minutes. Stir in Pimenton and sea salt, cook 3 – 4 minutes. Add pureed tomatoes and water, bring to simmer and cook 30 minutes.
Remove bay leaf and puree with immersion blender until very smooth. Adjust salt if necessary. Pour into warm bowls and garnish with a drizzle of fine Spanish olive oil and a few flakes of fleur de sel.