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.
- 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.
- 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.
- 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.
I bought some ancho chile powder only because I had no idea what it was and was curious to it's taste. I found this recipe and decided to give it a try, the tomatoes were starting to ripen fast. I had to add salt, pepper and more ancho powder to give it some taste. I used the dried Cilantro, which by the way I've never tried before either. I've only tasted this so far as I am freezing it to use this winter. With the added ancho powder I hope it doesn't get too strong as it ages. Come winter and I find out I like this a lot I think I'll add thin slices of celery to it next time I make it.
CarolAT is my best friend. She knew of my over abundance of fresh garden tomatoes and suggested this recipe. I convinced her to post the recipe and am glad I did. It is easy to prepare, has a beautiful color and is wonderfully seasoned. I can see using this when you want a little extra zip in a dish and I know it will be delicious when making chili during the winter months ahead. I opted to use the fresh basil and packaged the sauce in 1/2 pint jelly jars and put in the freezer. Thanks for posting!