Preparation

• Blanch the ripe tomato in boiling water for 30 seconds, then carefully remove the skin and seeds. Cut it into small pieces, but do not grate it.
• In a pan with a drizzle of olive oil, lightly sauté a chopped clove of garlic and a bit of parsley over low heat for about 2 minutes until the garlic turns golden.
• Add the chopped ripe tomato to the pan and cook it over medium heat.
• When the tomato is sautéed, add one or two tablespoons of honey and a dash of vinegar. Be careful not to add too much vinegar. Stir and let cook for another 5 minutes.
• Allow the mixture to cook over low heat for 10 minutes, stirring occasionally.
• Once the sauce is ready, incorporate the fish and let it cook for another 5 minutes, along with the roasted vegetables.
• To roast, place the tomatoes and garlic on a baking tray and roast them at 200 °C for 25 minutes, until the skin is well-charred.
• Open the ñoras, remove the seeds, and soak them for at least 30 minutes in cold water to rehydrate.
• Once soaked, pass the ñoras through hot oil, but off the heat, to release their aroma.
• Crush the toasted almonds, roasted garlic, and ñoras with a mortar and pestle until achieving a homogeneous paste.
• Roast the tomato until a puree is achieved and clarify it with a drizzle of vinegar.
• Combine the tomato puree with the almond paste and stir well until thoroughly integrated.
• Pass the mixture through a fine-mesh sieve to obtain a smooth and homogeneous texture.