Mexican Style Tomato Sauce Recipes

MEXICAN TOMATO SAUCE

Mexican Tomato Sauce image

Make and share this Mexican Tomato Sauce recipe from Food.com.

Provided by IngridH

Categories Sauces

Time 50m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans tomatoes
2 tablespoons oil
1 cup onion, finely chopped
1 small jalapeno pepper, minced
2 garlic cloves, minced
2 tablespoons red wine
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon dried basil

Steps:

Drain the tomatoes, and reserve the juice.
Chop the tomatoes, and set aside.
In a medium saucepan, heat the oil over medium heat.
Add the onion, jalapeno and garilc.
Cook until onion is translucent, but not browned, about 5 minutes.
Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
Using a food processor or hand blender, puree the sauce.

MEXICAN-STYLE TOMATO SAUCE

Mexican-Style Tomato Sauce image

Categories Sauce Blender Onion Tomato Quick & Easy Jalapeño Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

a 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

Steps:

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.

LIGHT MEXICAN TOMATO SAUCE: CALDILLO DE JITOMATE

Light Mexican Tomato Sauce: Caldillo De Jitomate image

This is an all-purpose sauce that is a staple in Mexican homes. It is served over fried eggs for breakfast or chilaquiles. It can also be poured over almost any pan broiled meat, such as chicken breast. It can also be made into a salsa if it is pureed without water. Please note that the level of heat will depend on the kind and number of chiles that you choose. Fresh chiles add a sort of "greener" flavor whereas the dried ones give a deeper flavor. Also, if you are looking for a light, clear sauce, use a sieve to separate the solids.

Provided by Mami J

Categories Sauces

Time 7m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 4

Ingredients

2 roma tomatoes
1 slice onion, a 1 1/2 inch piece is good
1 -2 dried arbol chile (or 1 fresh serrano, 1/2 fresh jalapeno, or 1 dried guajillo)
salt, to taste

Steps:

Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like.
Some people add a little powdered chicken stock (Knorr Suiza). You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!). You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil.
This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely.

Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 3.5, Carbohydrate 3.3, Fiber 0.9, Sugar 2, Protein 0.6

HOMEMADE TOMATO SAUCE

Homemade Tomato Sauce image

This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.

Provided by MOLSON7

Categories Tomato Pasta Sauce

Time 4h40m

Yield 6

Number Of Ingredients 13

Ingredients

10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste

Steps:

Bring a large pot of water to a boil. Prepare a large bowl of ice water.
Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g

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