1 lg Onion, diced
5 Garlic cloves, minced
1/2 cup Fruity olive oil
6 lb Yellow tomatoes, peeled, seeded and cut into chunks (may use red tomatoes)
1/2 cup Tomato paste
2 sm Canned chipotle chiles, chopped
2 Epazote leaves (a pungent Mexican herb available in Latin markets)
1/2 bn Cilantro, chopped
Yield: 8 servings
In a stainless steel saucepan, sauté the onion in olive oil until soft. Add garlic and sauté briefly. Add tomatoes, tomato paste, chiles and epazote. Simmer 15 minutes. Add chopped cilantro and season to taste with salt and pepper. Puree, if desired, for a smoother texture.
Sauce may be refrigerated up to two weeks or frozen for up to six months.
NOTE:
If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeño chiles may be substituted for the chipotle chiles.
Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium.