Caldillo de Tomate, or Tomato Broth, the perfect accompaniment for many dishes.
My husband showed me this simple recipe for a beautiful ‘jugoso’ tomato sauce that I now use for many different dishes. It is called ‘caldillo‘ (broth) not ‘salsa‘ (sauce), the difference is that a caldillo is more like a thin soupy type of salsa, or a light tomato broth rather than the thicker chunkier type of salsa that is used on tacos for example. It is used for dishes such as Chiles Rellenos, they are served ‘bañado‘ (bathed) in it. I love it, its so flavoursome and tasty yet light and not too thick. Great as a base for tomato soup or for any dish that requires a thinner tomato sauce.
Caldillo de Tomate Ingredients & Method:
5-10 cloves garlic
1/2 white onion
salt and pepper to taste
2 tbsp oil for frying
Makes around 1-1.5 litres of caldillo.
Put all ingredients into blender..
..And blend til smooth
Pass the mixture through a strainer to remove any lumps or bits of skin, caldillo should be smooth and liquidy, not chunky.
Heat 2 tbsp of oil in a pan and fry the caldillo for 10 minutes or until the colour changes.
Remove from heat and serve with your favourite dish.
Hint: You can add extra herbs and spices either at blending or frying stage if you wish, including chilies. You can also add extra water or chicken or vegetable broth to thin it even more if necessary.
Use this tasty Classic Caldillo de Tomate with:
- Latin American Lit: Do tomatoes deserve a poem? (slicesoflatinamerica.wordpress.com)
- How To Grow Amazing Tomatoes This Year! (frommichigantomontana.com)
- Roasted Tomatoes Provençal (spoonfeast.com)
- Tomat – Pomodoro – Tomato! (jasmingeorge.wordpress.com)