I make ablondigas de baccalao (sorry can't spell for shit) pretty often out of dried salt cod, potatoes, saffron, and onions, deep fried of course, and a dip made of yoghurt, garlic, lemon juice, and roasted red peppers, all tossed in the blender. I don't know if the dip is authentic or if it's more north African with the yoghurt, but it goes together really well. That tomato goo sounds really good; I mean, 3 things that are delicious, how can you go wrong?!