Serves: 5
Total Calories: 65
Put the tomatoes in a blender and blend until smooth. Reserve in the blender. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic and cook until it lightly browned. Add the puréed tomatoes and all the remaining ingredients. Bring to a boil, then reduce the heat to low and simmer until the sauce thickens a little, about 5 minutes. Adjust seasoning. The sauce is ready to use, or if made ahead, cover and refrigerate for 3 days, or freeze for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomato Sauce for Folded Tortillas recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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