How to Make Mexican Tomato Sauce for Rice & Soups
This Mexican tomato sauce is made with fresh tomatoes, onion, and garlic, and is cooked down into a concentrated base that is essential for classic dishes including sopa de fideo, fideo seco, arroz rojo, creamy tomato pasta, and as a base for albondiga soup and tortilla soup.
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 different herbs and spices. The main ingredients in my sauce are tomatoes, onion, and garlic. I like to keep it simple so that it is a neutral, flavorful sauce that can be used in different recipes.
⭐️ PRO TIP: 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 my favorite Mexican 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 it in place of canned tomato sauce. My favorite way to use it is in:
⭐️ FUN FACT: Every summer I look forward to all of the 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.
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. That’s it!
STEP-BY-STEP INSTRUCTIONS
1. Roughly chop ingredients
- Roughly chop tomatoes and onions. Peel and smash the garlic cloves.
- Add ingredients to a blender and process on medium setting until completely smooth, for about 60 seconds. This should yield about 6 cups of raw sauce.
2. Saute sauce
- In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat until shimmering. Add the prepared tomato mixture and bring to a gentle boil. Cook for approximately 15 minutes, stirring frequently to prevent scorching and ensure even cooking.
- Reduce the heat to low and allow the sauce to simmer gently for an additional 30–45 minutes, stirring occasionally. Continue cooking until the sauce has reduced by about half and develops a deep orange hue. At this stage, the sauce should taste fully cooked, with no raw tomato flavor remaining. Total cooking time will be approximately 45–60 minutes.
- PRO TIP: Use a generously sized pot to allow for bubbling and splattering during cooking.
3. Jar sauce
- Allow the sauce to cool to room temperature, about 30–45 minutes, before transferring to clean, airtight containers. Store in the refrigerator for up to 4–5 days, or freeze for up to 6 months.
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 and tortilla soup.
STORAGE TIPS
- 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.
- I like to portion out my sauce into both 4-ounce and 8-ounce jars to use in different recipes.
- Store in an airtight container in the refrigerator for up to 1 week, or cool completely and freeze in a freezer-safe container for up to 6 months; thaw overnight in the refrigerator and reheat before using.
💡FUN FACT: 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.
LOOKING FOR MORE INSPIRATION?
- Red Mexican Rice | Arroz Rojo
- Salsa Bandera (Pico de Gallo)
- Fideo Seco with Guajillo Chile, al Estilo Oaxaca
- Chicken Soup Mexican Style
- Chicken Tinga
- Albondiga Soup (Mexican Soup with Meatballs) | Sopa de Albondigas
Mexican Tomato Sauce
Equipment
- Medium saucepan
- Jars or airtight containers with lids
Ingredients
- 2 tablespoons oil
- 1 medium onion quartered
- 4 cloves garlic peeled and smashed
- 2 pounds tomatoes about 8 medium tomatoes, quartered
Instructions
- Roughly chop tomatoes and onions. Peel and smash the garlic cloves.Add ingredients to a blender and process on medium setting until completely smooth, for about 60 seconds. This should yield about 6 cups of raw sauce.
- In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat until shimmering. Add the prepared tomato mixture and bring to a gentle boil. Cook for approximately 15 minutes, stirring frequently to prevent scorching and ensure even cooking.Reduce the heat to low and allow the sauce to simmer gently for an additional 30–45 minutes, stirring occasionally. Continue cooking until the sauce has reduced by about half and develops a deep orange hue. At this stage, the sauce should taste fully cooked, with no raw tomato flavor remaining. Total cooking time will be approximately 45–60 minutes.PRO TIP: Use a generously sized pot to allow for bubbling and splattering during cooking.
- Allow the sauce to cool to room temperature, about 30–45 minutes, before transferring to clean, airtight containers. Store in the refrigerator for up to 4–5 days, or freeze for up to 6 months.
- Enjoy! 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 and tortilla soup.
A Note from Lola
TIPS, TRICKS, AND SUBSTITUTIONS
- Fresh vs. canned ingredients: Using fresh tomatoes, onions, and garlic 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. Avoid using fire roasted, or Italian flavored canned tomatoes for this recipe.
- Roast the tomatoes and chilies: Roasting the tomatoes and chilies before blending them can add depth and smokiness to the flavor of the sauce.
Nutrition
Photography + Styling: Cacey McReavy (hero shot only)
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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.