Chipotle-Tomato Sauce

Name: Chipotle-Tomato Sauce
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium white onion, finely chopped; 3 cloves garlic, minced; 1 (28-ounce) can whole Italian Roma tomatoes with juice; 1 (15-ounce) can diced tomatoes with juice; 2 teaspoons Mexican oregano; 2 teaspoons toasted ground coriander seeds; 2 teaspoons toasted ground cumin seeds; 2 teaspoons chipotle seasoning, or more to taste; 1/2 to 3/4 teaspoon kosher salt, to taste; 1 to 2 teaspoons sugar, to taste

Sauces Tomatoes Pasta Sauce Herbs Chipotle Chile

Save (35)

Rate

4 Ratings

Ingredients (11)

3 tablespoons extra-virgin olive oil
1 medium white onion, finely chopped
3 cloves garlic, minced
1 (28-ounce) can whole Italian Roma tomatoes with juice
1 (15-ounce) can diced tomatoes with juice
2 teaspoons Mexican oregano
2 teaspoons toasted ground coriander seeds
2 teaspoons toasted ground cumin seeds
2 teaspoons chipotle seasoning, or more to taste
1/2 to 3/4 teaspoon kosher salt, to taste
1 to 2 teaspoons sugar, to taste

Try Amazon Fresh

Nutritional Information

Calories173
Fat11.3g
Saturated fat1.56g
Trans fat
Carbs18.09g
Fiber5.7g
Sugar10.75g
Protein3.45g
Cholesterol
Sodium322.87mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

This southwestern twist on the Italian classic is great alone, but we like it in the Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto.

from: Santa Fe School of Cooking By Susan Curtis and Nicole Curtis Ammerman

Get The Cookbook

Santa Fe School of Cooking

Flavors of the Southwest

Save

Buy Now

Instructions

1Heat the oil in a heavy saucepan over medium heat and add the onion. Cook for 5 minutes, stirring frequently, until the onion is soft and translucent. Add the garlic and continue cooking another 2 minutes.
2Add the tomatoes and bring the mixture to a boil. Reduce the heat, and stir in the oregano, coriander, cumin, chipotle seasoning, salt, and sugar. Simmer the mixture for 20 minutes, or until the sauce has thickened slightly. Remove from the heat and cool for 10 minutes.

Load Comments

Recommended from Chowhound

How to Cook and Eat Grasshoppers

(08:12)

Video from CHOW-TO

In this episode of Chow-To, Guillermo visits chef Ivan Garcia at one of his restaurants in Brooklyn, Guadalupe Inn, to talk about chapulines (grasshoppers) in Mexican cuisine, and to learn how to make a delicious and nutritious dish using these musical insects