Mexian Tomato Sauce

Jar with tomato sauce next to tomatoes, onions and garlic.

Mexican Tomato Sauce ( Recaudo |Recado) is made with tomatoes, onions, and garlic and is used daily in Mexican households to prepare rice, stews, soups, etc. Some people don’t even know it has a name; they simply learn how to cook dishes using this sauce that is so essential in our cuisine.

Course Salsas

Cuisine Mexican

Keyword Basic Tomato Sauce, how to make tomato sauce at home, tomato sauce ingredients, tomato sauce recipe

Prep Time 8

Cook Time 17

Total Time 25

Servings Cups of Salsa

Calories 41kcal

Author Mely Martínez

Ingredients

20 oz. of Tomatoes
¼ of a medium white onion
2 small garlic cloves skins removed
Water
½ teaspoon of salt to season Optional

Instructions

First, place tomatoes, onion, and garlic cloves in a large stockpot or saucepan. Cover with water, put the saucepan lid on, and cook over high heat until it starts boiling; then reduce heat to simmer. Cook until tomatoes are soft and skins are peeling.
Then, carefully, place only the tomatoes, onion, and garlic in a blender and puree until you have a smooth sauce. (Add a few tablespoons of water to the blender, only if your blender is having a hard time processing the sauce)
Lastly, using a strainer, pour into glass jars. Once they’re completely cool, store them in your refrigerator. The sauce will last about 4 days. Use as needed for your soups or other recipes.

Notes

You can use plum or round tomatoes to make this sauce.
You can core the tomatoes and make a small “X” cut at the bottom of each tomato to easily remove the skins after cooking once they’ve slightly cooled. However, I have a powerful blender, so I skip this step.
This sauce is also prepared raw and then fried with 2 tablespoons of vegetable oil in a frying pan until it is fully cooked.

Nutrition