Criollo Tomato Sauce

8 Jul

This is the perfect sauce to dress a batch of soy albóndigas

Unlike regular meatballs, these soy albóndigas are delicate and do not fare well when cooked nestled in the sauce. That’s why the sauce works best when prepared separately and spooned over right when you’re about to eat them. If not, they tend to crumble in the sauce and lose their wonderful round albóndigas shape.


2 cups of crushed or chopped tomatoes
1 medium sized onion, sliced thinly
1 large garlic clove, chopped
½ vegetable bouillon cube
½ tsp dried oregano or Garlic and Herb seasoning
About ¼ cup of apple cider or balsamic vinegar
Salt and Pepper to taste
Olive oil
  1. In a medium sauce pan over medium heat, add some olive oil and the sliced onions and cook them to get them softened, not to get any color at all.
  2. When the onions have softened a bit, add the vegetable cube, garlic clove and season with salt and pepper. Work the cube in the bottom of the pan to make it dissolve into the onions and garlic.
  3. Add the tomato puree, chopped tomatoes or whichever version you’re using… mix all well and season again with salt and pepper, the oregano or the garlic and herbs seasoning. Add the vinegar and cook the sauce covered for about 10-15 minutes.

This sauce is great with soy albóndigas, but you can also just pour it over whole grain rice or over boiled potatoes…

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