BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RED TOMATO SALSA (served HOT) (also our ENCHILLADA SAUCE)

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This recipe was made for us by one of our associates, when she made chilaquiles at lunch one day when she worked with us. We have since used it for lots of other dishes, including Enchiladas and the sauce with our vegetarian Tamales.

 

 

Ingredients:

  • 2 tablespoons vegetable oil

  • 1 medium onion, thinly sliced
  • 3 cups diced canned Italian plum tomatoes
  • 1 cup dried tomatoes
  • 1 cup vegetable stock
  • 1/2 - 1 head garlic, peeled
  • 2 dried chile peppers
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin

Method:

Heat the vegetable oil in a medium skillet over medium heat; cook the onions until soft, about 10 minutes; add the canned tomatoes, dried tomatoes, stock, garlic, and chilies; pour into a saucepan, and add the salt. bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings.  Puree sauce in a blender and cool for service or keep warm to use Set aside.  or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or freezer for later use.
To use as a sauce puree and keep warm to use with tamales as we did in Small Plates with Wines.






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