| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | 1 | -cup | ||
INGREDIENTS
| 2 | Tomatoes; Plum or Roma | |
| 2 | Dried 3-Inch Hot Chiles; Stemmed and Seeded | |
| 1 | ts | Canola or Olive Oil |
| 1 | sm | Onion; Chopped |
| 1 | c | Mushrooms; Stemmed and Coarsely Chopped |
| 2 | Cloves Garlic; Crushed and Peeled | |
| 1/4 | ts | Dried Oregano |
| 1 | cn | (14 1/2-oz) Reduced-Sodium Chicken or Vegetable Broth |
| 1 1/2 | ts | Fresh lemon Juice |
| 1 | pn | Granulated Sugar |
| Salt & Freshly Ground Black Pepper To Taste |
INSTRUCTIONS
A good sauce doesn't have to be loaded with fat, just flavor. Today.s recipe from Recipe-a-Day.com contains only 10-calories per tablespoon and no fat, so ladle it on your beef, pork, poultry or fish and serve-up a savory dinner tonight. You can control the heat of the sauce by adjusting the chiles you utilize. Leave the seeds in the sauce for a hotter burst of flavor or carefully remove the seeds for a milder sauce. Roast tomatoes over medium heat, turning until cooked in a heavy dry skillet for about 5-minutes. Transfer tomatoes to a cutting surface and cover with a kitchen towel to steam. When cooled, peal and chop coarsely. Meanwhile, in the same skillet, toast chiles over medium heat until fragrant, about 20 to 30-seconds. Set chiles aside and cut into several pieces. Heat oil in a heavy medium saucepan over medium heat. Add onion and mushrooms and cook, stirring often, until tender (approximately 2 to 3-minutes). Add garlic and oregano and cook for 1-minute more. Add broth, tomatoes and chiles and bring mixture to a boil. Reduce heat and cover, simmer for 30-minutes. Transfer sauce to blend or food processor and puree. Pass sauce through a fine-meshed sieve and return to the saucepan. Heat thoroughly, stirring occasionally. Season with lemon juice, sugar, salt and pepper. Prepared sauce will refrigerate for 2-days or freeze for up to 6-months. Posted to [email protected] by The Cook <[email protected]> on Jan 02, 1998
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