Yield: 1 -cup
|2 \N||Tomatoes; Plum or Roma|
|2 \N||Dried 3-Inch Hot Chiles; Stemmed and Seeded|
|1 teaspoon||Canola or Olive Oil|
|1 small||Onion; Chopped|
|1 cup||Mushrooms; Stemmed and Coarsely Chopped|
|2 \N||Cloves Garlic; Crushed and Peeled|
|¼ teaspoon||Dried Oregano|
|1 can||(14 1/2-oz) Reduced-Sodium Chicken or Vegetable Broth|
|1½ teaspoon||Fresh lemon Juice|
|1 pinch||Granulated Sugar|
|\N \N||Salt & Freshly Ground Black Pepper To Taste|
A good sauce doesn't have to be loaded with fat, just flavor. Todays recipe from Recipe-a-Day.com contains only 10-calories per tablespoon and no fat, so ladle it on your beef, pork, poultry or fish and serve-up a savory dinner tonight.
You can control the heat of the sauce by adjusting the chiles you utilize.
Leave the seeds in the sauce for a hotter burst of flavor or carefully remove the seeds for a milder sauce.
Roast tomatoes over medium heat, turning until cooked in a heavy dry skillet for about 5-minutes. Transfer tomatoes to a cutting surface and cover with a kitchen towel to steam. When cooled, peal and chop coarsely.
Meanwhile, in the same skillet, toast chiles over medium heat until fragrant, about 20 to 30-seconds. Set chiles aside and cut into several pieces.
Heat oil in a heavy medium saucepan over medium heat. Add onion and mushrooms and cook, stirring often, until tender (approximately 2 to 3-minutes). Add garlic and oregano and cook for 1-minute more. Add broth, tomatoes and chiles and bring mixture to a boil. Reduce heat and cover, simmer for 30-minutes.
Transfer sauce to blend or food processor and puree. Pass sauce through a fine-meshed sieve and return to the saucepan. Heat thoroughly, stirring occasionally. Season with lemon juice, sugar, salt and pepper. Prepared sauce will refrigerate for 2-days or freeze for up to 6-months.
Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Jan 02, 1998