Shelly's Recipe

MEXICAN TOMATO SAUCE

Category: Sauces - Miscellaneous

1 (28 oz) can plum tomatoes, undrained
1 small yellow onion, coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, peeled
1 tbsp chili powder
1/2 tsp ground cumin, crumbled dried oregano and salt
3 tbsp oil

In a food processor, puree all ingredients except oil, until smooth, about 1 minute. In a medium-size saucepan, combine oil and tomato mixture. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered, stirring frequently, until the sauce is thick, about 25 minutes.