1/2 Photos of Ancho Chile Tomato Sauce
If you are blessed with a surplus of tomatoes, this easy tomato sauce packs the essence of fresh tomato in a thick smoky flavored sauce. I shared this recipe from Better Homes and Gardens with a wonderful friend who had a never ending tomato crop.
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Units: US | Metric
- 1Core 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.
- 2In 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.
- 3Hint: 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.
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Nutritional Facts for Ancho Chile Tomato Sauce
Serving Size: 1 (1158 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 162.8
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 643.8 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 5.5 g
- Sugars 10.3 g
- Protein 3.8 g