Ingredients for Mexican Tomato Sauce
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How to Make Mexican Tomato Sauce
- Drain a 28-ounce can of whole peeled tomatoes, reserving 1/2 cup of the juice.
- Roughly chop the drained tomatoes and set aside.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, 1 jalapeño pepper, seeded and minced, and 2 cloves garlic, minced. Cook until the onion is translucent but not browned, about 5 minutes.
- Stir in the chopped tomatoes, reserved tomato juice, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning as needed.
- Carefully transfer the sauce to a blender (or use an immersion blender) and puree until smooth.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
3g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Sauces Condiments Etc Vegetables American Southwestern United States Tex Mex Easy Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Healthy 2 Low In Something Tomatoes
