Mexican Tomato Sauce
from “The Book of Mexican Foods”
Mexican Vegan yields2 cups
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 pound tomatoes, peeled, chopped
- 1 green chili
- 1 tablespoon tomato paste
- 1 teaspoon finely chopped cilantro
- salt and pepper
- Heat oil in a skillet, add onion and garlic and cook 5 minutes until soft but not brown. Add tomatoes, chili, tomato paste and cilantro; season with salt and pepper.
- Simmer 20 minutes or until thick. Remove the chili. For a hotter sauce, chop the chili and return to sauce.