Food & Drink

Ranchero sauce

Ranchero sauce

1 tablespoon olive oil

2 onions, coarsely chopped

2 each, coarsely chopped: green, yellow and red bell peppers

1 leek, trimmed, coarsely chopped

6 cloves garlic, minced

1 can (14-16 ounces) Italian peeled tomatoes with basil

2 bay leaves

1/2 teaspoon each: ground cumin, ground allspice, salt

1 to 2 cups water

Makes about 5 cups.

Heat the oil in a large skillet over medium-high heat; add the onions, peppers and leek; cook, stirring, until vegetables soften, about 8 minutes. Stir in the garlic; cook, stirring, 1 minute. Remove from heat; stir in the tomatoes.

Transfer the vegetables, in batches if necessary, to a blender or food processor; puree. Pour into a large saucepan; add the bay leaves, cumin, allspice and salt. Heat to a boil over medium-high heat; lower heat to a simmer. Cook, stirring occasionally and adding up to 2 cups of water to reach desired thickness, until flavors come together, about 30 minutes.

Nutrition information per 1/4 cup: 24 calories, 25 percent of calories from fat, 1 g fat, no saturated fat, no cholesterol, 4 g carbohydrates, no protein, 103 mg sodium, 1 g fiber.

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