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

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