Mexican Tomato Sauce

This classic Mexican-style tomato sauce is richly flavored with roasted tomatoes, onion, garlic, and a touch of Mexican oregano. Tomato bouillon adds umami depth, while a hint of lime or vinegar brightens the flavor. It’s a perfect complement to enchiladas, chiles rellenos, burritos, and rice dishes—smooth, versatile, and beautifully balanced.

Ingredients

• 5 ripe Roma tomatoes (or two 14.5 oz cans fire-roasted tomatoes)
• ½ medium onion, chopped
• 2–3 cloves garlic
• ½ tsp Mexican oregano
• 1 tbsp tomato bouillon with chicken (Knorr or similar)
• 3 tbsp avocado oil
• 1–2 tbsp tomato paste
• ½–1 tsp lime juice or ¼ tsp apple cider vinegar (optional, for brightness)
• kosher salt & freshly ground black pepper, to taste

Directions

Roast the Vegetables

Place tomatoes (if using fresh), chopped onion, and garlic on a baking sheet and roast at 450ºF (230ºC) for 15–20 minutes, until blistered and slightly charred.

Blend the Sauce

Transfer roasted vegetables to a blender. Add Mexican oregano and tomato bouillon. Blend until smooth and uniform.

Sauté & Simmer

Heat avocado oil in a deep skillet over medium heat until shimmering. Carefully pour in the blended sauce—it should sizzle on contact. Stir, bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until reduced by about half and thickened.

Finish the Sauce

Whisk in tomato paste to enrich the color and texture. Simmer gently for 1–2 minutes to bloom the paste and deepen sweetness. Adjust consistency with a splash of chicken broth or water if needed. Add lime juice or vinegar (if using), and season to taste with salt and pepper. For an extra-smooth texture, strain through a fine-mesh sieve before serving.

Notes

Preparation

• Taste the sauce before adding salt—tomato bouillon already contributes salinity.
• Blooming the tomato paste for 1–2 minutes enhances color, sweetness, and depth.
• Simmer until the sauce lightly coats the back of a spoon for proper texture.
• For deeper roasted flavor, char the tomatoes directly over a flame before blending.

Serving Suggestions

• Use as the base for Mexican rice, enchiladas, burritos, chilaquiles, or wet burritos.
• Serve with grilled chicken, carne asada, carnitas, or roasted vegetables.

Make-Ahead & Storage

• The sauce deepens in flavor after resting overnight.
• Refrigerate in an airtight jar for up to 5 days.
• Freeze up to 3 months; thaw in the refrigerator.
• Reheat gently over low heat; add a splash of broth or water if it becomes too thick.