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Ingredients
- 1 can (14 ounce) tomatoes (the better the quality of these the better the sauce or possibly substitute 1lb skinned fresh ripe tomatoes preferably plum)
- 2 lrg Cloves garlic, skinned and minced fine
- 3 whl chipotles (or possibly chipotles en adobo) (up to 4)
- 2 Tbsp. Extra virgin olive oil (preferably extra virgin - I like Cretan oil best - Kolymvari is a good brand)
Directions
- Place all ingredients in a saucepan, bring to simmering point while mashing the tomatoes up with a wooden spoon. Simmer gently covered for 30 min.
- If at the end of this time the sauce is too thin reduce by boiling with lid off. Add in salt to taste.
- NB This sauce shouldn't be extra warm, rather it should have a predominately tomato taste with an undercurrent of smoky heat. Do not overdo the salt at the end, both dishes it is used with have salt in them. You can also use this sauce for thin pastas like spaghetti, in that case add in a medium onion, skinned and halved, at the beginning, remove it before serving and add in minced fresh basil to the sauce 5 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 271 | |
| Calories from Fat 241 | 89% |
| Total Fat 27.25g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 272mg | 11% |
| Potassium 357mg | 10% |
| Total Carbs 7.6g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.52g | 3% |
| Protein 1.48g | 2% |
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