Yellow Tomato Sauce

55 minutes Prep: 30 minutes Cook: 25 minutes

146 calories per serving view nutrition facts

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1	each	onion	diced
5	each	garlic cloves	minced
1/2	cup	olive oil	fruity
6	pounds	yellow tomatoes	peeled, seeded and cut into chunks, may also use red tomatoes
1/2	cup	tomato paste
2	each	chipotle peppers	canned, chopped
2	each	epazote	leaves
1/2	bunch	cilantro	chopped

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.

Makes approximately 2 quarts (about 8 servings).

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 of pear-shaped tomatoes, drained.

Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce.

Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles.

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Serving Size 49g

Amount per Serving

Calories 146 84% of calories from fat