This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.
Cooks' note:
Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered.
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
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.
