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Basic Cooked Tomato Sauce |
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Serves: 2
Print this Recipe
(Salsa de Jitomate)
Category: Cooking Sauces
Makes about 2 cups
This basic cooked tomato sauce and the other variations that follow are typical of tomato sauces from the Mexican kitchen, and are used for many dishes. It should be made with vine-ripened and flavorful tomatoes, otherwise, use good-quality canned tomatoes. This sauce has a little heat from serranos; discard some of the seeds for a milder sauce. The sauce keeps refrigerated up to 5 days, or frozen up to 3 months.
2 tablespoons vegetable oil
1/2 medium white onion, chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
4 large ripe tomatoes, peeled and chopped, or 1 (14 1/2-ounce) can diced, peeled, no salt tomatoes
2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. In a medium saucepan, heat the oil over medium heat, and cook the onion and oregano, stirring frequently, until the onion is softened, about 4 minutes. Scrape into a blender jar. Add the tomatoes, chiles, salt, and pepper. Blend to a coarse purée.
2. Return the sauce to the same pan, and bring to a boil. Reduce the heat, cover, and simmer the sauce 10 minutes, stirring frequently, to blend the flavors. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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