Sauces and Seasonings  |  Sauces

Mexican Tomato Sauce
from "The Book of Mexican Foods"

• 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

1. 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.
2. Simmer 20 minutes or until thick. Remove the chili. For a hotter sauce, chop the chili and return to sauce.