Ancho Chile Tomato Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 1/4 lbs tomatoes (5 or 6)
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon dried ancho chile powder
• 1/4 cup fresh basil or 1/4 cup fresh cilantro, snipped
• 3/4 teaspoon salt

Recipe

• 1 core tomatoes and cut in half - squeeze out and discard seeds. cut tomatoes in chunks. one-third at a time, place tomato chunks in food processor bowl or blender container. process with several on/off turns; tomatoes should remain chunky. transfer to medium bowl. you should have about 3 1/4 cups tomatoes. set aside.
• 2 in a medium saucepan, heat oil over medium heat. add onion; cook and stir until tender but not brown (3 minutes). stir in garlic and chile powder; cook and stir for 1 minute. stir in tomatoes. bring to boiling; reduce heat. simmer gently; uncovered, about 15 minutes or until sauce is thickened. stir in basil and salt; heat through. makes 3 cups.
• 3 hint: you can double the recipe and make several batches of sauce to store. cover and refrigerate up to 1 week, or freeze up to 3 months. you can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. your friends will thank you.