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Yellow Tomato Sauce

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

25 min

Ready

55 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each onions
diced
Camera
5 each garlic cloves
minced
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½ cup olive oil
fruity
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6 pounds yellow tomatoes
peeled, seeded and cut into chunks, may also use red tomatoes
*
½ cup tomato paste
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2 each chipotle chili peppers
canned, chopped
* Camera
2 each epazote
leaves
*
½ bunch cilantro
chopped
* Camera

Ingredients

Amount Measure Ingredient Features
1 each onions
diced
Camera
5 each garlic cloves
minced
Camera
118 ml olive oil
fruity
Camera
2.7 kg yellow tomatoes
peeled, seeded and cut into chunks, may also use red tomatoes
*
118 ml tomato paste
Camera
2 each chipotle chili peppers
canned, chopped
* Camera
2 each epazote
leaves
*
0.5 bunch cilantro
chopped
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 14684% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 11%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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