Tex Mex Tomato Sauce
¼ C EVOO
3 cloves Garlic, crushed & chopped
Red Onion, diced
2 Green Onions, sliced
1 Jalapeno, seeded & diced
2 C Bell Pepper, chopped (Red, Yellow, Green, Orange, mix it up!)
598ml can San Marzano Tomatoes
2 Tsp. Fresh Cilantro, chopped
½ Tsp. Red Pepper Flakes
¼ Tsp. Sugar
Sea Salt / Black Pepper
In a medium sauce pan, bring to temperature on medium and add the EVOO. Allow a minute to heat and add the garlic stirring often for 3 minutes. Add the red / green onions, bell peppers, jalapeno and ¼ Tsp. red pepper flakes. Give a good pinch of sea salt and black pepper. Cover and cook 5 or 6 minutes stirring occasionally.
Pour in the tomatoes and immediately use a masher to smash the tomatoes in the pot. Bring to a boil.
Add in the cilantro, the other ¼. Tsp red pepper flakes, sugar, and a pinch of sea salt and black pepper. Reduce heat to medium low and simmer 15 - 20 minutes covered until all veg are cooked tender.