Roasted Tomato Recaudo Sauce is a staple in Mexican kitchens because of it’s versatility. This simple tomato 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 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 Sauce 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 Sauce
- 2 large beefsteak tomatoes
- 4 medium heirloom tomatoes
- 10 oz cherry tomatoes
- 5 cloves garlic
- 1 large white onion
- 1 Tbsp canola oil
- 1 cup water
- Preheat oven to 400º.
- Slice tomatoes in half or quarters. Peel garlic cloves, roughly chop white onion.
- Add all vegetables to medium size baking pan, drizzle with one Tbsp oil. Mix well with clean hands to coat everything with oil.
- Roast for 50 minutes, uncovered.
- Let cool, then transfer mixture to high speed blender. Don’t blend yet!
- Pour one cup water into the baking pan used to roast the tomatoes, and place it over medium heat on stove. Using a spatula, scrape all the bits, called “fond,” from bottom and sides of the baking dish into the hot water. Pour the water/fond mixture into the blender. Blend on high until thoroughly pureed.