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Spicy Tomato Sauce


This recipe is part of the recipe for Crab and Corn Enchilada Casserole

Yield

Makes about 3 cups sauce

Ingredients

2 cans (15 ounces each) no-salt-added stewed tomatoes, undrained or 6 medium tomatoes
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cloves

Preparation

  1. Place tomatoes with juice in food processor or blender; process until finely chopped. Set aside.
  2. Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add chili powder, cumin, oregano, cinnamon, red pepper flakes and cloves. Cook and stir 1 minute. Add tomatoes; reduce heat to medium-low. Simmer, uncovered, 20 minutes or until sauce is reduced to 3 to 3-1/4 cups.

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