Veracruzana Tomato Sauce

Veracruzana Tomato Sauce

A briny, olive-studded tomato sauce built on sautéed onion, garlic, and capers.

Total 45 min Makes 16 oz Calories 85/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Veracruz-style sauce simmers ripe tomatoes with green olives, capers, and pickled jalapeños for a tangy, briny depth. Traditionally paired with fish in the classic Pescado a la Veracruzana, it also works well over rice, chicken, or pasta.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds ripe tomatoes, chopped
  • 1/2 cup green olives, pitted and sliced
  • 2 tablespoons capers
  • 2 tablespoons pickled jalapeños, sliced
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

  2. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

  3. Stir in the chopped tomatoes, bay leaf, oregano, cinnamon, salt, and black pepper. Bring to a simmer.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and the tomatoes break down, about 20 minutes.

  5. Stir in the green olives, capers, and pickled jalapeños. Simmer 5 more minutes to let the flavors meld.

  6. Remove the bay leaf, taste, and adjust salt as needed before serving.

Rate this recipe

★ 4.3 (1)

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    Veracruzana Tomato Sauce

    This Veracruz-style sauce simmers ripe tomatoes with green olives, capers, and pickled jalapeños for a tangy, briny depth. Traditionally paired with fish in the classic Pescado a la Veracruzana, it also works well over rice, chicken, or pasta.

    45 min 16 oz 85 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1/2 cup white onion, finely chopped
    • 3 cloves garlic, minced
    • 2 pounds ripe tomatoes, chopped
    • 1/2 cup green olives, pitted and sliced
    • 2 tablespoons capers
    • 2 tablespoons pickled jalapeños, sliced
    • 1 bay leaf
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

    2. 2

      Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

    3. 3

      Stir in the chopped tomatoes, bay leaf, oregano, cinnamon, salt, and black pepper. Bring to a simmer.

    4. 4

      Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and the tomatoes break down, about 20 minutes.

    5. 5

      Stir in the green olives, capers, and pickled jalapeños. Simmer 5 more minutes to let the flavors meld.

    6. 6

      Remove the bay leaf, taste, and adjust salt as needed before serving.