A simple taco sauce to serve with any type of tacos. Adds that extra bit of flavour and sauce. It rivals any jar you'll buy from the store - except you know exactly what goes in it! Great to freeze in serving size portions.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 2 cups / 500ml tomato passata / puree OR 1 can (16 ounce) US tomato sauce (Note 1)
- 3/4 cup / 185 ml water
- 1 tbsp cumin
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp sugar
- 1/4 + teaspoon cayenne pepper (adjust heat to taste)
- 1 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp salt
Place all ingredients in a saucepan. Mix then simmer for 10 minutes on medium low.
Transfer to serving bowl, cool and serve with tacos or other Mexican dishes requiring a sauce. Makes around 2.5 cups.
Or cool, then refrigerate for up to 5 days OR freeze.
1. Tomato passata is called Tomato Puree in America. It is just plain, pureed tomato. It is NOT tomato paste which is sour, concentrated tomato. It creates a thicker smoother sauce than using crushed canned tomatoes. In Australia it's available in supermarkets in the pasta section and the good value ones are cheaper than canned tomato.
2. Add-ins - a can of green chilies would be terrific, as would chopped jalapeños (fresh or canned, adjust to heat). For a hit of fresh, stir in finely chopped coriander/cilantro leaves.
3. Freezing - I like to freeze in serving size portions. Defrost, warm if required, give it a good mix then it's good to go!
4. Nutrition. Makes 2.5 cups.
Amount Per Serving
Calories from Fat 18
% Daily Value*
Vitamin A 3315IU66%
Vitamin C 56.7mg69%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 268kcal | Carbohydrates: 60g | Protein: 10g | Fat: 2g | Sodium: 1338mg | Potassium: 2491mg | Fiber: 12g | Sugar: 30g | Vitamin A: 3315IU | Vitamin C: 56.7mg | Calcium: 169mg | Iron: 13.7mg