More Great Recipes: Vegetable

Tex Mex Tomato Sauce


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Member since 2016

Serves | Prep Time 10 | Cook Time 30

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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