Cooked tomato sauce

Ingredients

• 450 gtomatoes
• 5green serrano chillies, deseeded and with the veins removed
• 2 tablespoonschopped onion
• leaves from 6 sprigscoriander, chopped
• to tastesalt

Instructions

1. 1

   Cook the ingredients

   Cook all the ingredients except the coriander in water for 12 minutes.

2. 2

   Blend the sauce

   Drain the ingredients, then blend them with half of the coriander and salt to taste.

3. 3

   Finish and serve

   Stir in the remaining coriander, check the seasoning and serve.

What is cooked tomato sauce?

This is a simple tomato-and-chilli salsa, a familiar style of sauce in Mexican cooking. Cooking the ingredients softens their sharpness before they are blended into a spoonable accompaniment.

Here, some of the coriander is blended in for flavour, while the rest is stirred through at the end for a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 25 calories, 1g protein, 6g carbs, 0g fat.

The tomatoes and onion provide most of the carbohydrates, while the tomatoes and chillies contribute a little fibre; this sauce contains very little fat or protein. Serve it with a protein-rich main and a filling side such as beans or rice to make a more balanced plate.

Choosing the ingredients

Tomatoes: use ripe tomatoes for a fuller, sweeter base. The recipe does not specify a variety, so any ripe fresh tomatoes will work.

Serrano chillies: removing the seeds and veins gives a milder result than leaving them in. Handle the chillies carefully and wash your hands afterwards.

Cooking before blending

Cook the tomatoes, chillies and onion in water for the full 12 minutes stated in the method. This softens them so they can be blended into a sauce.

Drain the cooked ingredients before blending; the recipe does not call for the cooking water to be added back.

Getting the texture right

Blend the cooked ingredients with half the coriander and salt to taste. Stop when the sauce has the consistency you want; the method does not specify a particular texture.

Stir in the remaining coriander after blending so its flavour and flecks stay more noticeable.

Seasoning and serving

Check the salt once the sauce is blended, then adjust to taste. Tomatoes vary in sweetness and acidity, so tasting at the end helps you judge the balance.

Serve it alongside the rest of the meal as a sauce or condiment. It can be spooned over dishes or offered at the table.

What to serve it with

Pair the sauce with beans, eggs, grilled vegetables or cooked meat for a bright, chilli-forward accompaniment. It also works alongside rice or other simple staples.

For a meal with more staying power, serve it with a protein-rich main and a filling side.

Recipe notes & tips

• Remove the seeds and veins from the chillies before cooking, as directed, for a milder sauce.
• Drain the cooked ingredients well so the blended sauce is not thinner than you want.
• Blend in only half of the coriander at first and reserve the rest for the fresh finish.
• Taste the sauce after blending before adding more salt.
• If serving it chilled, let it cool first and refrigerate it promptly.

Variations

• Milder sauce: Use fewer serrano chillies for less heat.
• More heat: Leave some seeds and veins in the chillies.
• Chunkier texture: Blend briefly and stop before the sauce is completely smooth.
• Extra coriander: Add more chopped coriander at the end for a stronger herbal finish.
• Smoky variation: Add a little smoked chilli to the blended sauce.

Common mistakes to avoid

• Leaving in the seeds: This can make the sauce hotter than intended; remove the seeds and veins for a milder result.
• Skipping the draining: Excess cooking water can make the sauce runny; drain the ingredients before blending.
• Blending all the coriander: The fresh finish will be lost; reserve half to stir in at the end.
• Seasoning without tasting: Salt can easily overwhelm the sauce; check it after blending.
• Overcooking: The method calls for 12 minutes; use that time rather than cooking the ingredients indefinitely.

How to store

Keep the cooled sauce in a covered container in the fridge and use within 3–4 days. Reheat gently in a saucepan or serve chilled; stir before serving.

Frequently asked questions