Active Time

　　15 min

　　Total Time

　　30 min

　　This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.

Ingredients

　　1 1/2 lb tomatoes, coarsely chopped, or 1 (14- to 15-oz) can whole tomatoes in juice, including juice

　　1/3 cup water (3/4 cup if using canned tomatoes)

　　2 teaspoons chopped garlic

　　3 tablespoons chopped white onion

　　1 large fresh green serrano chile, coarsely chopped (including seeds)

　　1 1/2 teaspoons sugar

　　1 teaspoon salt, or to taste

　　Blend all ingredients in a blender until very smooth, 1 to 2 minutes. Pour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solids. Gently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes.

　　Cooks' note:

　　Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered.