Ingredients for Ancho Chile Tomato Sauce
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How to Make Ancho Chile Tomato Sauce
- Core and halve your tomatoes. Squeeze out and discard the seeds.
- Chop the tomatoes into 1-inch chunks.
- Working in batches, pulse 1/3 of the tomatoes at a time in a food processor until coarsely chopped but still chunky. Avoid pureeing.
- Transfer the processed tomatoes to a medium bowl. Repeat until all tomatoes are processed. You should have approximately 3 1/4 cups.
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add 1 medium yellow onion, chopped, and cook, stirring occasionally, until softened but not browned (about 5 minutes).
- Stir in 2 cloves of minced garlic and 1 tablespoon of ancho chile powder. Cook and stir for 1 minute more.
- Add the processed tomatoes to the saucepan. Bring to a boil.
- Reduce heat to low, and simmer uncovered for 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Stir in 1/4 cup of fresh basil leaves, chopped, and 1 teaspoon of salt (or to taste).
- Heat through for another minute or two.
- Your delicious Ancho Chile Tomato Sauce is ready! Makes about 3 cups. Double the recipe and preserve the extra sauce for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
41g
Fat
7g
Carbs
5g
