But then I got sick with an upper respiratory infection and my asthma was going loco. I was ordered complete bedrest and didn't have it in me to even open my laptop. It took me about a week and a half to fully recover, and by then it was time to leave for our annual Semana Santa (holy week) camping trip with Alf's brothers and their families. Which brings us to today. It's Monday, we're back from our camping trip, I'm feeling much better healthwise, and I am beyond ready for things to return to normal at home and especially in my cocina.
No matter what's going on in our lives, Mondays are the busiest day in my cocina. Every Monday it's the same thing... I prepare three staples that will usually last us the entire week: Frijoles de la Olla (cooked pinto beans), Chile de Molacajete (roasted tomatillo and chile de arbol salsa), and a simple salsa de tomate (homemade tomato sauce). While most people think of salsas as being somewhat spicy, the word "salsa" actually refers to any kind of sauce - spicy or mild. This mild tomato salsa seasoned with sliced red onion and crushed oregano is traditionally served over tostadas, sopes, burritos, and enchiladas. It can also be used to make chilaquiles, entomatadas, and even birria. The possibilities are truly endless.
Salsa de Tomate
(Homemade Tomato Sauce)
- 2 lbs. ripe roma tomatoes
- 1/2 large red onion, thinly sliced (optional)
- 1/2 teaspoon dried oregano, crushed (optional)
Place tomatoes in a large stockpot; fill pot with enough water to cover the tomatoes. Bring to a boil over high heat. Reduce heat to low; cover and let simmer for 15 to 20 minutes until tomatoes have softened completely. Remove from heat; let cool slightly.
With a slotted spoon carefully transfer the cooked tomatoes to a blender. Puree until smooth. (Depending on the size of your blender, you may have puree the cooked tomatoes in batches.) Pour into a large bowl; season with coarse salt to taste. If the sauce is too thick stir in 1 cup of the cooking water from the tomatoes. (The sauce should be about the same consistency as tomato sauce.) Stir in the red onion slices and dried oregano. Enjoy!