How to Make Mexican Tomato Sauce
Mexican tomato sauce is a versatile sauce made with tomatoes, onion, garlic, and salt. It’s the key ingredient to make classic Mexican recipes including arroz rojo, fideo seco, sopa de fideo and a number of soups and stews.
WHAT IS MEXICAN TOMATO SAUCE?
There are quite a few recipes for Mexican tomato sauce out there – some require that you boil the ingredients, others suggest that you roast them. Some even call for a number of herbs and spices. The main ingredients in my sauce are tomatoes, onion, garlic, and salt. I like to keep it simple so that it is a neutral, flavorful sauce that can be used in different recipes.
HOW TO USE MEXICAN TOMATO SAUCE
This is my go-to tomato sauce when making Mexican recipes that require tomato, garlic, and onion. Essentially, I use this flavorful and concentrated sauce in place of canned tomato sauce. My favorite way to use it is in:
WHY I LOVE THIS RECIPE
- Customizable to personal taste: If you love garlic, add more. Hate it? Leave it out! Customize this recipe based on your palate and preferences. Additionally, depending on how you will be using the sauce, you can add basil and oregano to infuse more Italian flavors, or canned chipotles or rehydrated guajillo to add a little kick.
- No preservatives or additives: Using only fresh, natural ingredients, this no-sugar tomato sauce is much more flavorful than any store-bought sauce and is ready to use in many of your favorite Mexican recipes.
Every summer I look forward to all of the flavorful tomatoes that are in season. While I enjoy eating them sliced, with a drizzle of olive oil and good salt, I also like to capture their essence in a jar for future use. I use this homemade Mexican tomato sauce to make red rice, fideo seco, sopa de fideo, and as a base for quite a few other soups and stews.
INGREDIENTS
With simple ingredients and the right technique, you can create a sauce with depth and flavors reminiscent of Mexico. Here’s everything you need:
- Ripe tomatoes
- Onion
- Garlic
- Salt
STEP-BY-STEP INSTRUCTIONS
1. Chop or blend ingredients
- There are different ways to make this sauce, and my preferred method is to coarsely chop the raw ingredients. If I’m short on time though, I simply blend the tomatoes, onion, and garlic.
2. Saute or fry
- If you chop the ingredients, you’ll have to saute everything until the mixture looks like a thick jam before blending and jarring it. This brings out each ingredient’s full flavor.
- If you blend the raw ingredients first, your next step is to “fry” the sauce in oil until it changes color (you’re looking for a deeper orange color), reduces slightly, and is no longer raw. Either way works!
3. Jar sauce
- Jar and refrigerate or freeze your Mexican sauce.
TIPS, TRICKS, AND SUBSTITUTIONS
- Add a little spice: The original tomato sauce recipe is perfect to make Mexican red rice, sopa de fideo and as a base for caldo de pollo. If you add a rehyated chile guajillo or chipotle in adobo sauce, this is the perfect base for your albondiga soup broth and fideo seco. Simply adjust the amount and type of chilies used in the sauce to your preference. If you want a milder sauce, remove the seeds and membranes from the chilies before using.
- Fresh vs. canned ingredients: Using fresh tomatoes, onions, garlic, and chilies will result in a more flavorful sauce. However, you can also use canned diced or whole tomatoes to make this sauce when tomatoes aren’t in season or available.
- Roast the tomatoes and chilies: Roasting the tomatoes and chilies before blending them can add depth and smokiness to the flavor of the sauce.
- Add sweetness: If the sauce is too acidic, add a pinch of sugar to balance the flavors.
- Make it creamy: For a creamy version of Mexican tomato sauce, blend in some crema Mexicana. This is perfect for espagueti rojo.
HOW TO STORE AND REHEAT
- Make in large batches: I highly suggest making a large batch and freezing this sauce – especially when there is an abundance of tomatoes in the garden or when you have too many that are ripening before you can use them.
- Portion out before storing: I like to portion out my sauce into both 4-ounce and 8-ounce jars to use in different recipes.
- Store in refrigerator or freezer: Homemade tomato sauce can be stored in the refrigerator or freezer. If stored in the refrigerator, the sauce should be transferred to an airtight container and can be kept for at least one week.
- If storing in the freezer, the sauce should be cooled to room temperature and transferred to a freezer-safe container or plastic freezer bag. It can be kept in the freezer for up to 6 months. When ready to use, thaw the sauce in the refrigerator overnight and heat it on the stove or in the microwave.
FREQUENTLY ASKED QUESTIONS
What’s the difference between regular tomato sauce and Mexican tomato sauce?
The main difference between regular tomato sauce and Mexican tomato sauce is the addition of Mexican flavors and spices in the latter. Mexican tomato sauce typically contains ingredients such as onions and garlic, a trio that creates the base for many Mexican recipes and gives it a distinctive flavor profile.
In which dishes can I use Mexican tomato sauce?
Mexican tomato sauce is a versatile sauce that can be used in a variety of dishes such as sopa de fideo, fideo seco, arroz rojo, creamy tomato pasta, and as a base for albondiga soup.
Is tomato sauce spicy?
Mexican tomato sauce can be mild or spicy depending on whether or not you use chiles. The main ingredients in Mexican tomato sauce are tomato, onion, garlic, and salt. When making this recipe to be used in fideo seco or albondiga soup, adding a chile chipotle in adobo sauce or rehydrated chile guajillo adds spice and flavor. It is recommended to start with a small amount of chilies and adjust to your taste.
Can I use canned tomatoes to make Mexican tomato sauce?
Yes, canned tomatoes. However, it is recommended to use canned whole or diced tomatoes without any added salt or seasonings to have more control over the flavor.
LOOKING FOR MORE INSPIRATION?
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Mexican Tomato Sauce
Equipment
- Medium saucepan
- Jars or airtight containers with lids
Ingredients
Instructions
- Chop or blend ingredients. There are different ways to make this sauce, and my preferred method is to coarsely chop the raw ingredients. If I’m short on time though, I simply blend the tomatoes, onion, and garlic.
- Sauté or fry. If you chop the ingredients, you’ll have to sauté everything in oil until the mixture looks like a thick jam before blending and jarring it. This brings out each ingredient’s full flavor. This process should take approximately 30 minutes over low-medium heat. If you blend the raw ingredients first, your next step is to “fry” the sauce in oil over low-medium heat until it changes color (you’re looking for a deeper orange color), reduces slightly, and is no longer raw. This process should take approximately 30 minutes. Either way works!
- Jar sauce. Jar and refrigerate or freeze your Mexican sauce.
A Note from Lola
TIPS, TRICKS, AND SUBSTITUTIONS
- Add a little spice: The original tomato sauce recipe is perfect to make Mexican red rice, sopa de fideo and as a base for caldo de pollo. If you add a rehyated chile guajillo or chipotle in adobo sauce, this is the perfect base for your albondiga soup broth and fideo seco. Simply adjust the amount and type of chilies used in the sauce to your preference. If you want a milder sauce, remove the seeds and membranes from the chilies before using.
- Fresh vs. canned ingredients: Using fresh tomatoes, onions, garlic, and chilies will result in a more flavorful sauce. However, you can also use canned diced or whole tomatoes to make this sauce when tomatoes aren’t in season or available.
- Roast the tomatoes and chilies: Roasting the tomatoes and chilies before blending them can add depth and smokiness to the flavor of the sauce.
- Add sweetness: If the sauce is too acidic, add a pinch of sugar to balance the flavors.
- Make it creamy: For a creamy version of Mexican tomato sauce, blend in some crema Mexicana. This is perfect for espagueti rojo.
Nutrition
Photography + Styling: Cacey McReavy
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
This is such a time saver when I need a meal prep hack. I can whip up my fideos, arroz Mexicano, even chicken soups get amped up with this tomato sauce.
It’s the best when you have tomatoes getting a little wrinkled. I don’t like eating them once they’re too soft but they’re perfect for this recipe!
A very simple recipe that tastes natural and makes a good base for any dish. I add shredded cheese, cumin and lime juice for a finished mexican taste. Goes well with chicken or fish or as a topping on baguette slices.
Yes, that’s what I love about it. It’s versatile and can be adjusted to different palates and recipes. Great to know about the baguettes, thanks for sharing!
This is an essential in our home. I always have some homemade tomato sauce in my fridge and freezer for making rice and sopita.