Ranchero Sauce
Yield
2 1/2 cupsPrep
15 minCook
60 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 2 | medium |
garlic cloves
chopped |
*
|
| 1 | medium |
sweet red bell peppers
chopped |
*
|
| 14 | ounces |
italian plum (roma) tomatoes
|
|
| 6 | ounces |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 2 | medium |
garlic cloves
chopped |
*
|
| 1 | medium |
sweet red bell peppers
chopped |
*
|
| 404.6 | ml/g |
italian plum (roma) tomatoes
|
|
| 173.4 | ml/g |
chicken broth
|
|
Directions
In a medium skillet, sauté the chopped onion and chopped garlic over medium heat.
Cook until soft, do not let the mixture brown.
When soft add the chopped bell pepper and continue to cook until the pepper is just tender, but still crunchy.
Remove the tomatoes from the can and tear them into pieces.
Add the shredded tomatoes to the mixture in the skillet.
Add the liquid from the tomatoes along with an equal amount of chicken broth.
Simmer the mixture for 30 to 45 minutes or until the sauce is the consistency you desire.
