Tex Mex Tomato Sauce
  • Cooking Time: 30
  • Preparation Time: 10
  • 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
  1. 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.
  2. Pour in the tomatoes and immediately use a masher to smash the tomatoes in the pot. Bring to a boil.
  3. 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.