Are you in search of some uncomplicated recipe for tomato sauce? Elevate your meals with the El Pato Tomato Sauce recipe, a perfect blend of tangy tomatoes and fiery spices, guaranteed to delight every palate.
El Pato Tomato Sauce is a painless recipe that you can make in a short time and use for a long time. Filled with the tang of ripe tomatoes, you can now make this sauce in the comfort of your home rather than buying it from the store.
This sauce is on the favorites list of a lot of people due to its distinct flavor and spicy kick. Used to bless the recipes with a signature Mexican flavor, the El Pato Tomato Sauce has proved to be the best-ever condiment for different recipes. It is best used for meals as well as snacks.
So why run to the store when you can make it at home? Why eat the bland dishes when you can kick their flavor with the homemade El Pato Tomato Sauce? Let’s dive in then!
What Will You Love About This Recipe
El Pato Tomato Sauce has a signature Mexican flavor that you can add to a variety of recipes to get a Tex-Mex flavor profile. Its authenticity of flavor is hard to deny. The flavor is loaded with the sweet tang of tomatoes and it gives your dishes a rich flavor profile that is reminiscent of traditional Mexican sauces.
Despite its royal status in Mexican sauces, the El Pato Tomato Sauce is very easy to make. And above all, it is very economical as compared to the store-bought sauce. You can make fresh sauce with homemade goodness and fresh ingredients. It is without preservatives and can be made in large batches to store for later use.
El Pato Tomato Sauce is versatile. It can do magic to any of your recipes and turn them into something scrumptious and bold. You can use it on pizza, Spicy Sloppy Joes, pasta, or other recipes to improve their flavor.
Ingredients
To make El Pato Tomato Sauce, you need the ingredients in the following quantities:
- Cherry or grape tomatoes = 5 cups
- Finely diced onion = ½ cup
- Paprika = ½ tsp
- Fresh oregano leaves = 2 sprigs OR 1 tsp dried
- Black pepper = ¼ tsp
- Cinnamon = ¼ tsp
- Cumin = ½ tsp
- Salt = ½ tsp
- White wine = ¼ cup
- Bacon fat = 2 tsp
- Finely diced small jalapenos = 2
- Olive oil = 1 tsp
- Minced garlic = 1 tsp
Instructions for Making El Pato Tomato Sauce Recipe
Following is a detailed description of the method on how to make El Pato Tomato Sauce:
Step 1
Add the olive oil and bacon fat in a skillet. Heat them and then add onions and jalapenos. Saute the vegetables on a minimum flame. When the onions start to turn brown, add minced garlic to the skillet. Then cook on a low flame for another 5 minutes.
Step 2
Take a saucepan and add cherry tomatoes, cumin, oregano, paprika, salt, black pepper, and cinnamon in it. Mix the ingredients and cook them together on a medium-low flame for one hour or until the tomatoes soften and break down. If needed, you can use the back of the spoon to burst them open. If required, you can add some water to soften the tomatoes.
Step 3
Then add the sauteed onion and jalapeno mixture to the tomato mixture. Keep them cooking together.
Step 4
When the tomatoes are fully broken down and formed a paste, and the mixture starts to thicken, add the white wine. Then bring the mixture to a boil. After that, cook on a low heat for 5 more minutes. (If you want a smoother texture, you can also process this mixture through a food processor at this point.)
Step 5
El Pato Tomato Sauce is ready. Let it cool to room temperature and then refrigerate or freeze it. Use when required. Enjoy!
Recipe Variations
Here are some variations for you:
- You can use white vinegar or apple cider vinegar in place of white wine.
- Instead of using fresh oregano leaves, you can also use dried oregano. But of course, the fresh one will give a more refreshing flavor.
- For some hotness, you can add a pinch of cayenne pepper to your El Pato Tomato Sauce.
- Get some sweet hints by adding brown sugar or a splash of honey to your El Pato Tomato Sauce.
More Recipes
El Pato Tomato Sauce Recipe
Ingredients
- Cherry or grape tomatoes = 5 cups
- Finely diced onion = ½ cup
- Paprika = ½ tsp
- Fresh oregano leaves = 2 sprigs OR 1 tsp dried
- Black pepper = ¼ tsp
- Cinnamon = ¼ tsp
- Cumin = ½ tsp
- Salt = ½ tsp
- White wine = ¼ cup
- Bacon fat = 2 tsp
- Finely diced small jalapenos = 2
- Olive oil = 1 tsp
- Minced garlic = 1 tsp
Instructions
- Add the olive oil and bacon fat in a skillet. Heat them and then add onions and jalapenos. Saute the vegetables on a minimum flame. When the onions start to turn brown, add minced garlic to the skillet. Then cook on a low flame for another 5 minutes.
- Take a saucepan and add cherry tomatoes, cumin, oregano, paprika, salt, black pepper, and cinnamon in it. Mix the ingredients and cook them together on a medium-low flame for one hour or until the tomatoes soften and break down. If needed, you can use the back of the spoon to burst them open. If required, you can add some water to soften the tomatoes.
- Then add the sauteed onion and jalapeno mixture to the tomato mixture. Keep them cooking together.
- When the tomatoes are fully broken down and formed a paste, and the mixture starts to thicken, add the white wine. Then bring the mixture to a boil. After that, cook on a low heat for 5 more minutes. (If you want a smoother texture, you can also process this mixture through a food processor at this point.)
- El Pato Tomato Sauce is ready. Let it cool to room temperature and then refrigerate or freeze it. Use when required. Enjoy!
