Mexican Recaudo / Basic Tomato Sauce

This mix is used in Mexican kitchens almost every day to make red rice and as the basic sauce in a number of other popular dishes.


  • PREPARE clean thoroughly and soak overnight
  • COOK 2 hours, approximate
  • EQUIPMENT 2 quart cooking pot
  • MAKES about 3 cups


  • 1 lb tomatoes
  • 1/4 medium onion
  • 2 cloves garlic, peeled
  • small amount of water


  1. Plunge 500 GRAMS OF TOMATOES (about 1 lb) in boiling water until the skins loosen, about 5 minutes
  2. Cool so that you can handle them, peel the tomatoes and put in blender with 2 CLOVES OF GARLIC, PEELED, and 1/4 MEDIUM ONION.
  3. Blend until smooth. Add a small amount of water only if it is needed to keep the blender moving.
  4. Strain, if desired, or use as is.


Store up to 4 days in refrigerator or freeze for later use.