Spanish Patatas Bravas with homemade tomato paste

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

To assemble

1. 8
   Preheat the oven to 220°C (430°F).

   Oven
2. 9
   Cut the vegetables diced.

   KnifeCutting board
3. 10
   In a bowl, toss the vegetables with the olive oil, smoked paprika and salt.

   Bowl
4. 11
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
5. 12
   Roast the vegetables in a hot oven (220°C / 430°F) 35 minutes, until the potatoes are crisp.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
6. 13
   In a small bowl, whisk the mayonnaise and garlic until smooth.

   Bowl
7. 14
   Serve the vegetables with the sauce and the aioli.