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Basic tomato sauce

Basic tomato sauce

In Mexico, there is a saying that goes, “Recado makes stew,” which means that the final result of what you are cooking is determined by how well your base tomato sauce has been prepared. Recado (or recaudo) can be eaten raw, fried, or cooked, as in this recipe.

Tomato, onion, and garlic are the main ingredients. Recado is used every day in Mexican homes to make rice, stews, soups, and other dishes. Some people aren’t even aware that it has a name; they’ve simply learned how to cook dishes with this essential sauce in our kitchen without knowing what it’s called. The most popular version is the raw sauce, which is made in a blender and then poured into the pot with the rest of the ingredients during cooking. Here are some recipes that make use of this sauce: To name a few, there’s Noodle Soup, Mexican Rice, Beef Soup / Beef Broth, Meatball Soup, and Entomatadas. It’s a good idea to make a little extra and freeze it or can it to take advantage of when tomatoes are in season or if you find tomatoes on sale at the supermarket.

Yield: 1

Basic tomato sauce

Basic tomato sauce recipe

In Mexico, there is a saying that goes, "Recado makes stew," which means that the final result of what you are cooking is determined by how well your base tomato sauce has been prepared. Recado (or recaudo) can be eaten raw, fried, or cooked, as in this recipe.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 500 grams of tomatoes
  • ¼ medium white onion
  • 2 small cloves of garlic without peels
  • Water
  • ½ teaspoon salt to taste Optional

Instructions

    1. In a large pot or saucepan, combine the tomatoes, onion, and garlic cloves. Cover with water, cover with a lid, and cook over high heat until the water begins to boil; once the water begins to boil, reduce the heat to a simmer. Cook until the tomatoes are soft and the skins are peeling away. The skins of the tomatoes should be removed.
    2. Place only the tomatoes, onion, and garlic in a blender and blend until smooth. (If your blender is having difficulty processing the sauce, add a few tablespoons of water.)
    3. Pour the sauce into a glass jar using a strainer, and once completely cool, store in the refrigerator; the sauce will last about 4 days. Use as needed in soups and other recipes.


Notes

  • This sauce can be made with either plum or round tomatoes.
  • Make a small "X" cut into the bottom of each tomato to make it easier to remove the skins after they've been cooked and cooled slightly.
  • This sauce is also made raw and then fried in a skillet with 2 tablespoons of vegetable oil until fully cooked.

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 39Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 368mgCarbohydrates 9gFiber 3gSugar 5gProtein 2g

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