Homemade Enchilada Red Sauce recipe

Roma tomatoes and onions are roasted and pureed with a combination of fresh garlic, oregano and dried spices for a better-than-canned version of enchilada sauce.


10 large Roma Tomatoes, halved

1 medium Onion, peeled and quartered {root-end removed and discarded}

3 tablespoons Olive Oil, divided

1-3/4 teaspoon Kosher Salt, divided

1/2 teaspoon coarse ground Black Pepper

2 cloves Fresh Garlic, smashed, peeled and roughly chopped

2 tablespoons Fresh Oregano

2 tablespoons Chili Powder

2 teaspoons ground Cumin

1/4-1/2 teaspoon Cayenne Pepper

Juice of 1/2 a large Lemon


Preheat oven to 375 degrees.

Arrange the tomato halves {cut-side up} and onion onto a rimmed, aluminum sheet pan. Drizzle with two tablespoons of olive oil and season with 3/4 teaspoon of kosher salt and 1/2 teaspoon of pepper. Roast for 40-45 minutes.

Meanwhile; heat a tablespoon of olive oil and garlic over medium heat. Stir occasionally and cook until garlic is fragrant and lightly golden.

Remove off of the heat and add in the oregano, chili powder, cumin and cayenne. Return back to the heat, stirring often until the spices give off a toasty fragrance. Remove the pan from the heat and set off to the side.

Add the roasted tomatoes, onions and all their juices to a large food processor fitted with the blade attachment. Next add the garlic and spices, lemon juice and a teaspoon of kosher salt. Blend until smooth.

Use immediately or refrigerate for up to 1-2 weeks.

source: simplyscratch

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