Tomato/chipotle sauce

Yield: 1 Servings

Measure Ingredient
1 can (14 oz) tomatoes (the better the quality of these the better the sauce or substitute 1lb skinned fresh ripe tomatoes preferably plum)
2 larges Cloves garlic; skinned and chopped fine
3 \N Whole chipotles (or chipotles en adobo) (up to 4)
2 tablespoons Olive oil (preferably extra virgin - I like Cretan oil best - Kolymvari is a good brand)

Place all ingredients in a saucepan, bring to simmering point while mashing the tomatoes up with a wooden spoon. Simmer gently covered for 30 minutes.

If at the end of this time the sauce is too thin reduce by boiling with lid off. Add salt to taste.

NB This sauce should not be extra hot, rather it should have a predominately tomato taste with an undercurrent of smoky heat. Don't overdo the salt at the end, both dishes it is used with have salt in them. You can also use this sauce for thin pastas like spaghetti, in which case add a medium onion, skinned and halved, at the beginning, remove it before serving and add chopped fresh basil to the sauce 5 minutes before serving.

Posted to CHILE-HEADS DIGEST V4 #046 by Iain Noble <inoble@...> on Jul 29, 1997

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