Chili powder adds smoky depth and a kick of spice to this tomato-based, 30-minute sauce recipe.
- 2-1/4 lb. tomatoes (5 to 6)
- 2 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. ancho chile powder
- 1/4 cup snipped fresh basil or cilantro
- 3/4 tsp. salt
- Core tomatoes and cut in half; squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3-1/4 cups tomatoes. Set aside.
- In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently, uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
- TEST KITCHEN TIP: Double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months.
- Calories 40, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 156 mg, Carbohydrate 4 g, Total Sugar 2 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 1%, Iron 2%.
- Percent Daily Values are based on a 2,000 calorie diet