Name: Tomato Sauce
Cook time: 15 min
Total time: 30 min
Yield: Makes about 2 cups
Ingredients: 1 1/2 lb tomatoes, coarsely chopped, or 1 (14- to 15-oz) can whole tomatoes in juice, including juice; 1/3 cup water (3/4 cup if using canned tomatoes); 2 teaspoons chopped garlic; 3 tablespoons chopped white onion; 1 large fresh green serrano chile, coarsely chopped (including seeds); 1 1/2 teaspoons sugar; 1 teaspoon salt, or to taste

This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.

Cooks' note:

Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Recipe information

Total Time
30 min
Yield
Makes about 2 cups

Ingredients

1 1/2 lb tomatoes, coarsely chopped, or 1 (14- to 15-oz) can whole tomatoes in juice, including juice

1/3 cup water (3/4 cup if using canned tomatoes)

2 teaspoons chopped garlic

3 tablespoons chopped white onion

1 large fresh green serrano chile, coarsely chopped (including seeds)

1 1/2 teaspoons sugar

1 teaspoon salt, or to taste

Preparation

Blend all ingredients in a blender until very smooth, 1 to 2 minutes. Pour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solids. Gently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes.

TagsSauce Condiment Mexican Latin American Tomato Vegetable Canned Tomato Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Meal Prep Simmer Blender Gourmet

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