Ancho Chile Tomato Sauce

Chili powder adds smoky depth and a kick of spice to this tomato-based, 30-minute sauce recipe.

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  • Makes: 3 cups
  • Prep: 15 mins
  • Cook: 15 mins

Ancho Chile Tomato Sauce

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Directions

  1. Core tomatoes and cut in half; squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3-14 cups tomatoes. Set aside.
  2. In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently, uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.

From the Test Kitchen

TEST KITCHEN TIP:

Double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months.

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Nutrition Facts (Ancho Chile Tomato Sauce)

  • Per serving:
  • 40 kcal ,
  • 3 g fat
  • 2 g monounsaturated fat ),
  • 156 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 1 g pro.

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