Chuckwagon tomato sauce`
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable Oil |
| 1 | medium | Red Onion -- chopped |
| 2 | Cloves Garlic -- minced | |
| 2 | pounds | Plum Tomatoes, Ripe, Peeled, |
| Seeded -- chopped | ||
| 1 | Poblano Chile Pepper, | |
| Roasted, Peeled -- seeded | ||
| And | ||
| Chopped | ||
| 1 | cup | Tomato Sauce |
| 1 | tablespoon | Red Wine Vinegar |
| 1 | teaspoon | Dried Basil |
| 1 | teaspoon | Dried Oregano |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper -- freshly ground |
| 2 | tablespoons | Unsalted Butter, Cold -- cut |
| Into pieces | ||
Directions
1. In a large saucepan, heat the oil over low heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 5 mins. 2. Stir in the tomatoes, chile pepper, tomato sauce, vinegar, basil, and oregano. Bring to a simmer and cook until slightly thickened, about 10 mins. Season with salt and pepper. Off heat, whisk in the butter. Serve the sauce hot. (The sauce can be prepared up to 3 days ahead, cooled, covered and refrigerated. Reheat gently before serving.)
Makes 3½ cups from Clyde Nelson of The Home Ranch of Clark, Co.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-09-95 (159) Fido: Cooking