Ancho Chile Tomato Sauce Recipe

Ingredients for Ancho Chile Tomato Sauce

• 6 cups of ripe tomatoes
• Olive Oil
• 1 medium yellow onion, chopped
• Garlic Cloves
• Dried Ancho Chile Powder
• Fresh Basil
• 1 teaspoon salt (or to taste)

How to Make Ancho Chile Tomato Sauce

1. Core and halve your tomatoes. Squeeze out and discard the seeds.
2. Chop the tomatoes into 1-inch chunks.
3. Working in batches, pulse 1/3 of the tomatoes at a time in a food processor until coarsely chopped but still chunky. Avoid pureeing.
4. Transfer the processed tomatoes to a medium bowl. Repeat until all tomatoes are processed. You should have approximately 3 1/4 cups.
5. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
6. Add 1 medium yellow onion, chopped, and cook, stirring occasionally, until softened but not browned (about 5 minutes).
7. Stir in 2 cloves of minced garlic and 1 tablespoon of ancho chile powder. Cook and stir for 1 minute more.
8. Add the processed tomatoes to the saucepan. Bring to a boil.
9. Reduce heat to low, and simmer uncovered for 15-20 minutes, or until the sauce has thickened to your desired consistency.
10. Stir in 1/4 cup of fresh basil leaves, chopped, and 1 teaspoon of salt (or to taste).
11. Heat through for another minute or two.
12. Your delicious Ancho Chile Tomato Sauce is ready! Makes about 3 cups. Double the recipe and preserve the extra sauce for later enjoyment.