1 onion, chopped
3 cloves of garlic, minced
2 teaspoon vegetable oil
1 cup water
3 cups peeled and coarsely chopped
Ontario field tomatoes (4-5 medium)
3 stalks of celery, chopped
3 tablespoon red wine (optional)
1 tsp. each of chili powder, salt, coriander, cumin
1 teaspoon cayenne pepper
Saute onion and garlic in large frying pan over medium heat, until soft. Add water, tomatoes, celery, and rest of ingredients. Cover pan and simmer until all ingredients are tender. Remove cover of pan and simmer for 15 minutes until thick. Taste and adjust heat taste by adding a little more cayenne. Puree mixture in food processor or blender until smooth. If sauce looks pale, add 2 tablespoons of tomato paste. Spoon sauce into clean, dry (preferably sterilized jars. Store in ref where it will keep for 3 weeks. This recipe will make 3 cups.
The longer you simmer the sauce, the better its flavor becomes.
Use to season meat, brush on steaks, chicken, pork chops before boiling or grilling. SHARE With Your Friends: