VERACRUZ-STYLE TOMATO SAUCE
About 4 cups
The combination of cinnamon, bay leaf, garlic, olives, and pickles in a tomato sauce may seem odd, but this sauce is irresistible with grilled fish and pork. For a braised dish that uses this sauce, see Veracruz-Style Snapper. Use “true” cinnamon or canela for the best result.
Heat in a medium saucepan over medium heat:
- ¼ cup olive oil
Add and cook, stirring, until softened, about 5 minutes:
- 1 medium onion, chopped
Add and cook 1 minute more:
- 4 garlic cloves, chopped
Stir in:
- 2 pounds fresh plum or Roma tomatoes, chopped, or one 28-ounce can whole tomatoes, chopped
Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Tie together tightly into a bundle:
- 4 sprigs flat-leaf parsley
- 2 sprigs thyme
- (2 sprigs marjoram)
- 2 sprigs oregano
Add the bundle to the pan along with:
- 1 cup sliced pimiento-stuffed green olives
- ½ cup dry white wine
- (½ cup sliced pickled jalapeños, seeded)
- 1 teaspoon capers or 2 large caper berries, chopped
- 1 bay leaf
- One 2-inch cinnamon stick
Bring to a simmer and cook, stirring, until the sauce is thick but not pasty, 15 to 20 minutes. Discard the herb bundle, bay leaf, and cinnamon. Season to taste with:
- Salt