Veracruz-Style Tomato Sauce
15m prep 30m cook 45m ready
About 4 cups The combination of cinnamon, bay leaf, garlic, olives, and pickles in a tomato sauce may seem odd, but this sauce is irresistible with grilled fish and pork. For a braised dish that uses this sauce, see Veracruz-Style Snapper. Use “true” cinnamon or canela for the best result.
Ingredients
- ¼ cup olive oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 pounds fresh plum or Roma tomatoes, chopped, or one 28-ounce can whole tomatoes, chopped
- 4 sprigs flat-leaf parsley
- 2 sprigs thyme
- (2 sprigs marjoram)
- 2 sprigs oregano
- 1 cup sliced pimiento-stuffed green olives
- ½ cup dry white wine
- (½ cup sliced pickled jalapeños, seeded)
- 1 teaspoon capers or 2 large caper berries, chopped
- 1 bay leaf
- One 2-inch cinnamon stick
- Salt
Let's Cook
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Step 1.
Heat in a medium saucepan over medium heat: ¼ cup olive oil
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Step 2.
Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, chopped
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Step 3.
Add and cook 1 minute more: 4 garlic cloves, chopped
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Step 4.
Stir in: 2 pounds fresh plum or Roma tomatoes, chopped, or one 28-ounce can whole tomatoes, chopped
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Step 5.
Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Tie together tightly into a bundle: 4 sprigs flat-leaf parsley; 2 sprigs thyme; (2 sprigs marjoram); 2 sprigs oregano
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Step 6.
Add the bundle to the pan along with: 1 cup sliced pimiento-stuffed green olives; ½ cup dry white wine; (½ cup sliced pickled jalapeños, seeded); 1 teaspoon capers or 2 large caper berries, chopped; 1 bay leaf; One 2-inch cinnamon stick
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Step 7.
Bring to a simmer and cook, stirring, until the sauce is thick but not pasty, 15 to 20 minutes. Discard the herb bundle, bay leaf, and cinnamon. Season to taste with: Salt
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