Subj : BH&G 2189
To   : ALL
From : DAVE DRUM
Date : Tue Mar 23 2021 16:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ancho Chile Tomato Sauce
 Categories: Sauces, Vegetables, Chilies
      Yield: 3 Servings
 
  2 1/4 lb Tomatoes
      2 tb Olive oil
    1/2 c  Fine chopped onion
      2 cl Garlic; minced
      1 tb Ancho chile powder
    1/4 c  Snipped fresh basil or
           - cilantro
    3/4 ts Salt
 
  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
  three or four cups tomatoes. Set aside.
  
  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.
  
  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.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A PB&J shake is of course a lunacy.
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