1 tablespoon olive oil
1 small onion, diced
1 teaspoon minced garlic
2 tablespoons chili powder
¼ teaspoon ground cumin
1 cup diced tomatoes (canned or fresh)
1 cup tomato sauce
1 cup chicken broth
Salt to taste
HEAT oil in medium saucepan over medium heat. Add onion and garlic and cook, stirring, for about 2 minutes.
ADD remaining ingredients, bring to simmer and cook for about 10 minutes.
REMOVE from heat and let cool slightly. Puree in blender or food processor.
RETURN to saucepan and continue simmering until reduced to about 4 cups. Season with additional salt if needed. Sauce can be frozen for up to 3 months.
Try it with our En"lightened" Chicken Enchilada Casserole.
Recipe courtesy of Diane Henderiks, R.D., Oakhurst, New Jersey.