Served as accompaniment. Vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

2 1/4 lbs Tomatoes (5 or 6)

2 Tablespoons Olive Oil

1/2 cup Onions, finely chopped

2 Garlic Cloves, minced

1 Tablespoon dried Ancho Chile Powder

1/4 cup fresh Basil or fresh Cilantro, snipped

3/4 teaspoon Salt

Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside. In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups. You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen.

Preparation time: 15 minutes

Cooking time: 30 minutes

Yields: 3 Cups

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