Creamy Tomato Base

🥘 Ingredients

• raw cashews 1 cup
• medium yellow onions 2
• jalapeño or serrano pepper membranes/seeds removed for milder heat 1
• garlic cloves 10
• neutral-flavored oil 2 tbsp
• Kosher
• whole peeled tomatoes or fresh ripe tomatoes 2 lb

1. 1

   Prepare: raw cashews , medium yellow onions , jalapeño or serrano pepper membranes/seeds removed for milder heat , garlic cloves , neutral-flavored oil , Kosher salt and freshly ground black pepper, whole peeled tomatoes or fresh ripe tomatoes .
2. 2

   Cover the cashews with boiling water and soak while you prep everything else. If you don’t have a high-powered blender, add the cashews to a saucepan, cover with water, and boil for 15 minutes .
3. 3

   Shortcut (see Note): Roughly chop the onions and jalapeño. Smash the garlic cloves and peel. Add the onions, jalapeño, and garlic to a large food processor. Pulse repeatedly until finely chopped. (Or finely chop the onions, jalapeño, and garlic with a knife.)
4. 4

   Heat a large sauté pan over medium with the oil. Once shimmering, add the aromatics. Season with a few pinches of salt. Cook, stirring only occasionally, until moisture has been drawn out and onions have softened, about 10 minutes. While this cooks, prep the tomatoes. For fresh tomatoes: slice in half, and discard tough center cores. Whether using fresh or canned tomatoes, add them to the food processor (or blender) and blend into a coarse puree.
5. 5

   Add the tomatoes, including all juices, to the pan. Use the juices to scrape up any browned bits on the bottom. Season with 1 1/2 tsp kosher salt and a few twists of pepper. Cook for 5 minutes , stirring from time to time. While the tomatoes cook, drain the cashews and rinse them.
6. 6

   Add the cashews to the pan. Cover and reduce the heat to medium-low or low. Simmer until tomatoes are very soft and the mixture is saucy, about 10 minutes, stirring occasionally.
7. 7

   Transfer everything to a blender. Remove the center cap and cover with a dish towel to allow steam to escape. Start blending on low, then increase to high. Blend until smooth, creamy, and thick. If very thick, add 1/4 cup water, then blend again. Season with salt to taste. If the tomatoes are quite acidic, add a pinch of sugar.
8. 8

   Once cool, store in the fridge for up to 5 days.