Make the tomato sofrito: First, sauté the garlic until golden but not burnt. Add the onion, season with salt and pepper, and cook until it becomes translucent. Once it starts to color, add the grated tomatoes and sugar to reduce acidity. Adjust the salt. The longer you cook the sofrito, the better the flavor. Stir occasionally, add Tabasco sauce, and mix well. Keep warm. You can blend it for a smoother texture if you like.

Peel the potatoes and cut them into wedges. Fry them in a skillet with plenty of hot oil until golden brown. Remove and drain on paper towels to absorb excess oil.

While the potatoes are cooking, add salt, sliced garlic, the egg, and a couple of inches of oil to a mixing cup. Blend on low speed, keeping the blender still until the sauce starts to thicken. Then, slowly add more oil, moving the blender up and down until the alioli reaches your desired consistency. It will be ready in just a few minutes.