MEXICAN TOMATO SAUCE
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
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
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.
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
FRESH TOMATO MEXICAN SALSA
Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
MEXICAN MOLE SAUCE
This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.
Provided by ROSEP47
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g
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- Place tomatoes, onion and garlic cloves in a large stockpot or saucepan. Cover with water, place the saucepan lid on, and cook over high heat until it starts boiling; once the water starts boiling reduce heat to simmer. Cook until tomatoes are soft and skins are peeling.
- Carefully, place only the tomatoes, onion and garlic in a blender and puree until you have a very smooth sauce. (Add a few tablespoons of water to the blender, only if your blender is having a hard time processing the sauce)
- Using a strainer, pour into glass jars. Once they’re completely cool, store in your refrigerator. The sauce will last about 4 days. Use as needed for your soups or other recipes.
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