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Ingredients
- 2 1/2 lb ripe tomatoes
- 3 Tbsp. vegetable oil, (about)
- 1 tsp dry oregano, pref. Mexican
- 15 x cloves garlic, unpeeled Salt
Directions
- Toss the tomatoes with a little oil to coat them, then grill, broil, or possibly sear in a heavy skillet till wrinkled and charred in places. Toast the oregano in a dry skillet till fragrant then remove to a dish. Toss the garlic cloves with enoguh oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, till browned on the outside and tender when pressed. Peel the garlic when cold sufficient to handle.
- Puree the tomatoes and garlic in a blender till smooth. Heat 2 tbsp oil in a deep skillet over medium-high heat. Pour in the tomato sauce and add in the oregano. Simmer the sauce, stirring frequently, till it's thickened, about 10 min. Season with salt to taste.
- Variation: Grilled Tomato Sauce with Chiles. Toast 2 ancho chiles in a 300 F oven till puffed and fragrant, about 3 min. Remove the stems, seeds, and veins, tear the pods into pcs, and puree in a blender with the tomatoes and garlic.
- Makes 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1112g | |
| Calories 608 | |
| Calories from Fat 380 | 63% |
| Total Fat 43.16g | 54% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 2619mg | 75% |
| Total Carbs 54.04g | 14% |
| Dietary Fiber 13.6g | 45% |
| Sugars 27.57g | 18% |
| Protein 11.68g | 19% |
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