Ingredients
- 2 pounds ripe tomatoes
- 2 garlic cloves
- 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)
- 3/4 teaspoon kosher or coarse sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chicken or vegetable broth
To Prepare
- Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
- Place tomatoes and garlic in a blender along with the onion and salt, and process until completely smooth.
- Heat the oil in medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.
Comments
30comments inRed Sauce
Elsa Pipes
Sep 17
Love this sauce and use it even on omelette s!
Pati Jinich
Sep 19
Yay, me too! 🙂
Sue Porter
Sep 04
Hi Pati,
I just watched your show on Chile’s Rellenos. Looks delicious! I have a small garden and am growing my own poblano chilies and tomatoes. I am definitely trying this recipe tomorrow. We love Mexican food and your recipes make me want to cook more Mexican food and perhaps visit Mexico one day.
Thanks so much for your show.
Pati Jinich
Sep 18
Thanks to your for tuning in Sue, let me know how your Chiles Rellenos come out 🙂
Ravindu Fonseka
Jan 20
Hola Pati!
I’m Ravindu from Sri Lanka. And believe me, I love avocadoes , tomatoes and lots of chili in almost anything I eat, very much like you and Juju. And after watching your show, now I have gotten into the habit of telling myself every time I use raw meat; “wash your hands very well after touching raw meat” while on my way to the kitchen sink. Hope you all are doing safe. Whenever I can, I somehow make it possible to watch your show everyday (even amid exams ..LOL..)
Thank you so much for reminding the world that food brings happiness, and whenever good food hits a table, we will never grow old. God bless you all!
PS- I recommend you to try a Sri Lankan dish as well, with your very own Mexican twist.
Love and regards,
Ravindu and family…
Pati Jinich
Jan 21
Thanks so much Ravindu for your kindness, so happy to read that you are tuning in all the way from Sri Lanka! My love to you and your family, keep cooking and having fun 😉
Stephen Ricker
Jan 14
Chile Relleno is my favorite when in a Mexican restaurant! Thank you for showing us how to prepare that wonderful dish! I live in New Hampshire here in USA and have no idea how to find Poblano peppers. Do you have any suggestions as where they can be purchased?
PS Some Mexican restaurants use the green salsa verde with Chile relleno which is equally delicious !
Pati Jinich
Jan 16
Hola Stephen, look for any Hispanic or Latin Market in your area. If not, I know Walmart carries them, as well as Whole Foods. Good luck!
Tom B
Sep 20
Easy and tasty red sauce recipe. It complimented the Chile Rellenos perfectly which were great themselves!
Thank you for both and for sharing all your terrific recipes.
What other recipes is this sauce good to use with? Thanks again! Tom
Pati Jinich
Sep 24
Hey Tom! This sauce is really versatile, you can use it to make enchiladas, chilaquiles, to dip taquitos, top sopes or even make a beef stew with potatoes and carrots. Enjoy!
Mark
Aug 08
Hi Pati,
Love your show and delicious recipes. Does this sauce freeze well? I have a ton of tomatoes this year.
Thanks.
Mark
Pati Jinich
Aug 11
I would recommend canning better for this sauce Mark. And you know that tomatoes are a main ingredient in lots of my recipes right? 😉
Daniela
Mar 21
I made your chile rellenos and salsa roja for cuaresma and it was restaurant quality! My family loved it! I added one tomatillo to the salsa which simply added to your already delicious flavors =) ¡Gracias Pati!
Pati Jinich
Mar 27
Gracias a ti Daniela! Love to know the family approved 😉
Elsa
Feb 19
Love this easy and flavorful sauce!!
Pati Jinich
Feb 19
Thank you Elsa, glad to hear you enjoyed it!
Ed Mueller
Oct 22
After making the “Red Sauce” pour into a sauce pan, add a couple of Bay Leaves and chopped Celery. Simmer until celery is translucent and soft. Then spoon over Chile Rellenos ! This is an old recipe handed down from family when I lived in El Paso! Different flavorful twist .
Pati Jinich
Oct 23
Thanks for sharing, Ed.
Joy Wadas
Sep 21
Pati, I put my tomatoes in crock pot without water on high for a couple hours. Proceeded as per you and Yummy!! Thank you!
Pati Jinich
Sep 21
That sounds great, Joy!
Linda Patin
Sep 07
I was a bit confused. Do I put all the water from boiling the tomatoes in the blender too, or just the tomatoes? I did half the water. Not sure I didn’t see in directions
Pati Jinich
Sep 09
You put just the tomatoes and garlic in the blender. I hope you enjoyed the sauce, Linda!
Jason Korstad
Sep 03
Patti. We have a gazillion ripe tomatoes that need to be used. Will this recipe pressure can well? If so do we add or omit anything? Thanks for all of your fabulous recipes and we love watching your show.
Pati Jinich
Sep 07
I don’t usually can things…so give it a try and let me know, Jason!
Carol Slosberg
Aug 16
Do you peel the tomatoes before you cook them? The recipe doesn’t specify.
Pati Jinich
Aug 17
No you don’t have to peel the tomatoes beforehand, Carol. Enjoy the sauce!
Cheryl
Aug 11
Hello Patti! Love your recipes! When using tomatoes, does it matter if I use Plum tomatoes for certain recipes, or regular vine ripe (round) tomatoes? How do I know which works best for a recipe? Thank you!!!
Pati Jinich
Aug 19
Any tomatoes will work as long as they are really ripe, Cheryl. I do prefer roma or vine tomatoes to make sauces though…
Amanda
Jun 07
This red sauce went perfectly with your Chile’s Rellenos recipe! Yummmm! Your recipes never disappoint!!
Pati Jinich
Jun 07
Aw thanks, Amanda!