Homemade Mexican Puré de Tomate │ Tomate Sauce Recipe.
My tía Maca makes the best homemade tomato sauce. She always buys tons of tomatoes when tomatoes are in season and she finds them fresh and cheap! She gave me this great idea of making salsa de tomate and freezing it in reusable plastic bags, to have organic fresh sauce all year long! this salsa is perfect to make Sopa de Conchitas.

The secret to the best Mexican tomato sauce is what you add and how you season it. I will give you my homemade Mexican recipe that is perfect for Pasta, Sopa de Fideos, Mexican Arroz Rojo, and all kinds of guisado.
Why You’ll Love This Sugar-Free Tomato Sauce Recipe
- No sugar added: Perfect for those looking to reduce sugar without sacrificing flavor.
- Versatile: Use it for pasta, pizza, or as a sauce for Mexican dishes like entomatadas.
- Make ahead: It’s freezer-friendly, so you can have a batch ready whenever you need it!

Homemade Salsa de TomateIngredients
To make this Mexican-style sugar-free tomato sauce, you’ll need:
- 1 teaspoon rosemary
- 2 pounds of fresh tomatoes
- 1 tablespoon oregano
- 2 carrots
- 1 celery stick
- 1 garlic clove
- 1 teaspoon olive oil or cooking oil
- 1 teaspoon salt
How to make salsa de tomate
- Boil the veggies: Start by boiling the carrots and celery for 4 minutes. Add the tomatoes and let everything cook together for another 8 minutes.

2. Blend it up: Transfer the cooked carrots, celery, garlic, and tomatoes into a blender. Blend until smooth and creamy.

3. Sauté the onions: Heat 1 teaspoon of olive oil in a pot. Add finely chopped onion and sauté until it turns translucent.

4. Combine and season: Pour the blended tomato mixture into the pot with the sautéed onion. Stir in 1 tablespoon of oregano, 1 teaspoon of rosemary, and salt.


5. Simmer: Let the sauce simmer for about 8 minutes, stirring occasionally to marry the flavors.

5. Cool and store: Once cooled, divide the sauce into portions. Store it in the refrigerator for up to 5 days or freeze for later use.
Pro Tips for the Best Mexican Tomato Sauce
- Use ripe tomatoes: The riper, the sweeter and more flavorful your sauce will be.
- Herbs are your best friend: Oregano and rosemary add a bold Mexican flavor, but feel free to customize with basil or thyme for an Italian twist.
- Double the batch: This sauce freezes beautifully, so make extra and save yourself time on busy nights.
This homemade tomato sauce works great for pasta!


Tomato Sauce en Español
In Spanish, tomato sauce is typically referred to as puré de tomate. But if you’re making a lighter Mexican-style version like this, you’d call it salsa de tomate. Perfect for tacos, entomatadas, or enchiladas!
Homemade Mexican Puré de Tomate │ Tomate Sauce Recipe.
Equipment
- 1 Blender
- 1 Pot
Ingredients
- 2 pounds tomato
- 1 tablespoon oregano
- 2 carrots
- 1 stick celery
- 1 clove garlic
- 1 teaspoon olive oil or cooking oil
- 1 teaspoon salt
- 1 teaspoon rosemary
Instructions
- Boil the veggies: Start by boiling the carrots and celery for 4 minutes. Add the tomatoes and let everything cook together for another 8 minutes.
- Blend it up: Transfer the cooked carrots, celery, garlic, and tomatoes into a blender. Blend until smooth and creamy.
- Sauté the onions: Heat 1 teaspoon of olive oil in a pot. Add finely chopped onion and sauté until it turns translucent.
- Combine and season: Pour the blended tomato mixture into the pot with the sautéed onion. Stir in 1 tablespoon of oregano, 1 teaspoon of rosemary, and salt.
- Simmer: Let the sauce simmer for about 8 minutes, stirring occasionally to marry the flavors.
- Cool and store: Once cooled, divide the sauce into portions. Store it in the refrigerator for up to 5 days or freeze for later use.
Video
Notes
Nutrition

I used it to make a delicious Bolognese pasta, and it took the flavors to the next level. So rich and tasty!