"Secrets to Cooking TexMex"
SPICY TOMATO SAUCE
2 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 can (28 oz.) whole peeled tomatoes, cut up
1 can (6 oz.) tomato paste
2 tablespoons dried basil
2 teaspoons dried oregano
1 tablespoon sugar
salt and pepper to taste
1/2 cup white wine (optional)
In a 3-quart saucepan, over medium-low heat, cook the onion and
garlic in hot oil until onion is tender, stirring occasionally.
remaining ingredients except wine; heat to a boil, stirring occasionally.
Reduce heat; cover and simmer 15 minutes. Stir in wine and simmer
5 minutes. Makes about 1 1/2 quarts sauce.
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