Ranchero Sauce

A solid ranchero sauce you can spoon over huevos rancheros, smother on enchiladas, or use anywhere you need a chunky, savory tomato base. Five ingredients, no chiles, and a long simmer that builds deep flavor from simple stuff.

The onion and garlic cook low and slow until soft but not browned. Browning adds a caramelized sweetness that pushes the sauce away from the bright, clean tomato flavor you’re after. The red bell pepper goes in next and stays just until tender-crisp, so it keeps a little bite in the finished sauce.

Hand-tearing the canned Roma tomatoes instead of dicing gives the sauce a rustic, uneven texture. Some pieces break down during the simmer while others hold their shape, and that contrast is what makes it feel homemade.

Pro Tips

• Simmer uncovered so the liquid reduces. Covered simmering traps moisture and gives you a thin, watery sauce.
• Use the full 45 minutes if you want a thicker sauce. At 30 minutes it’s still a bit loose, which some people prefer for spooning over eggs.
• Canned whole San Marzano tomatoes work great here if you can’t find Roma.
• This sauce freezes well for up to 3 months. Make a double batch and stash portions for busy mornings.

Variations

• Add a diced jalapeño or serrano chile with the bell pepper for heat.
• Stir in a teaspoon of cumin and a pinch of oregano for a more seasoned Tex-Mex style.
• Swap chicken broth for vegetable broth to make it fully vegetarian.