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