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Tomato Sauce

Mexican.Chef's picture
Ingredients
  Tomatoes 1 1⁄2 Pound, peeled, seeded (675 Gram)
  White onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Lard/Vegetable oil 30 Milliliter (2 Tablespoon)
  Chicken stock/Broth 375 Milliliter (1 1/2 Cups)
  Dried thyme 1⁄4 Teaspoon (1 Milliliter)
  Salt 1⁄4 Teaspoon (1 Milliliter)
Directions

1. Place tomatoes, onion and garlic in blender container; process until smooth.
2. Heat lard in deep 10-inch (25-cm) skillet over medium heat until hot. Add tomato mixture; cook and stir 5 minutes.
3. Stir stock, thyme and salt into skillet. Heat over high heat to boiling; reduce heat to medium-low. Cook, stirring frequently, until sauce is slightly thickened, 10 to 15 minutes. Remove from heat.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Vegetable

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