Roasted Tomato Recaudo

Roasted Tomato Recaudo is a staple in Mexican kitchens because of it’s versatility. This simple sauce is used to make salsas, soups and is used as a base for more complex sauces. This particular recipe comes to us from Susanna Villasuso of “Life, Limon y Sal.” Susane is a chef, born and raised in Mexico, and she’s currently living and working in London. We have adapted her recipe for Recaudo to fit K2.0 stats. Tomorrow, we are making Elote Soup, and we’ll use this sauce as a base. But first: the sauce.

We start with a variety of tomatoes. It’s no secret how much we love tomatoes here at K2.0. From my head to – ma – toes, I love a good tomato! (See what I did there?)

Susane suggests a variety of tomatoes; beefsteak, vine tomatoes and cherry, because the different tomatoes lend their own unique flavor to the sauce. We chose a few heirloom tomatoes, beefsteak and cherry. The only other ingredients are: one white onion, 5 garlic cloves, and rapeseed oil.

What is rapeseed oil?

Rapeseed oil is similar to canola oil. “In the 1970s canola was created through traditional plant cross-breeding by removing two things found in the rapeseed plant: glucosinolates and erucic acid. Erucic acid was removed because it was believed to be inedible or toxic in high doses. The newly developed plant was renamed “canola” – a combination of “Canadian” and “Oil” (or ola) to make this difference apparent. Rapeseed oil is similar to canola oil.” (credit: Ariel Knutson) Most people don’t stock rapeseed oil in their pantry. It is perfectly acceptable to use canola oil.

Rough cut the onion, and core and quarter the tomatoes, except for the cherry tomatoes which can be left whole. Measure out 1 Tbsp. oil and pour into a roasting pan. Using your hands, move the tomatoes around in the pan, spreading the oil throughout. Grind fresh pepper over the top. The tomatoes will both roast and steam, because the pan is crowded. Some will char a bit, but the ones on the bottom will steam and bake, which is fine. (If you want them to roast only, use two sheet pans and spread them out on the pan. This will prevent steaming.)

After an hour in a 350º oven, the tomatoes will be soft and ready to purée. Let them cool first, then place the cooked vegetables into a blender, but don’t pulse yet!

There’s all kinds of subtle flavor left behind!

While the tomato mixture is cooling, place the roasting pan on the stove top over a medium flame. Pour one cup of water into the pan. Use a metal spatula to scrape all those stuck-on bits and pieces, and stir them into the water. When they’re all loose in the water, pour that water into the blender, snap on the lid, and pulse away!

This rich sauce has a deep, rich flavor and is ready to be incorporated into soups, sauces or salsas. Make sure to freeze some into small cubes, so you can access it whenever you need a flavor boost in your cooking! We love these cube trays that we got on Amazon, because after the liquid is frozen, we pop them out of their trays and store the cubes in labeled ziplock bags in the freezer. The cubes have their amount frozen right onto the back of the cube! They’re one of those kitchen tools have become indispensable to us, because they come in many different sizes: 2 Tbsp, 1/2 C, whole cup, and 2 cup. (Below: the vegetable stock that we made earlier this week.)

We’ll be using Roasted Tomato Recaudo in our K2.0 pizza sauce, as a base to change up our Smokey Tomato Broth, and as a flavor boost in Renegade Soup. Tomorrow, we’ll use it to flavor Elote Soup. (Mexican Corn Soup.) Watch for it on the blog!

Roasted Tomato Recaudo

Course: Sauce
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 9 1 Cup servings
Calories: 52kcal
This recipe is adapted from a recipe of the same name by Susanna Villasuso of "Life, Limon y Sal"
Print Recipe


  • 2 large beefsteak tomatoes organic
  • 4 medium heirloom tomatoes organic
  • 10 ounces cherry tomatoes organic
  • 5 cloves garlic organic
  • 1 large white onion organic
  • 1 Tbsp rapeseed oil (substitute: Canola oil)
  • 1 cup water filtered


  • Preheat oven to 400º.
  • Slice big tomatoes in half or quarters. Peel garlic cloves, roughly chop white onion.
  • Add all vegetables to medium size baking dish, drizzle with one Tbsp. rapeseed oil.
  • Bake for 50 minutes, uncovered.
  • Let cool, then transfer mixture to high speed blender.
  • Pour one cup water into baking dish, and place over medium heat on stove. Using a spatula, scrape all the bits and pieces from bottom and sides of the baking dish into the hot water. (This also helps you clean your pan!) When pan is clean, pour the water into the blender carafe along with the tomato/onion mixture. Blend on high until thoroughly puréed.


This versatile sauce can be stored in the refrigerator for up to a week in a sealed jar, or can be frozen. Makes 72 ounces of sauce, or 9 cups.
Suggestions: Use to make salsa, or as a base to make a more complex sauce, or to make a tomato-based soup.


Calories: 52kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 27mg | Calcium: 23mg | Iron: 1mg

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.