Ancho Chile Tomato Sauce

By CarolAT on October 09, 2006

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    1. 2 1/4 lbs tomatoes ( 5 or 6)
    2. 2 tablespoons olive oil
    3. 1/2 cup onion, finely chopped
    4. 2 garlic cloves, minced
    5. 1 tablespoon dried ancho chile powder
    6. 1/4 cup fresh basil or 1/4 cup fresh cilantro, snipped
    7. 3/4 teaspoon salt


  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.