Yellow Tomato Sauce
Yield
8 servingsPrep
30 minCook
25 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
diced |
|
| 5 | each |
garlic cloves
minced |
|
| ½ | cup |
olive oil
fruity |
|
| 6 | pounds |
yellow tomatoes
peeled, seeded and cut into chunks, may also use red tomatoes |
* |
| ½ | cup |
tomato paste
|
|
| 2 | each |
chipotle chili peppers
canned, chopped |
*
|
| 2 | each |
epazote
leaves |
* |
| ½ | bunch |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
diced |
|
| 5 | each |
garlic cloves
minced |
|
| 118 | ml |
olive oil
fruity |
|
| 2.7 | kg |
yellow tomatoes
peeled, seeded and cut into chunks, may also use red tomatoes |
* |
| 118 | ml |
tomato paste
|
|
| 2 | each |
chipotle chili peppers
canned, chopped |
*
|
| 2 | each |
epazote
leaves |
* |
| 0.5 | bunch |
cilantro
chopped |
*
|
Directions
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.
