Ever wonder what kind of dressing goes on Taco Salad? I did -- until I found this recipe! It's a fantastic, deep, rich, red, full-flavored, all-around tomato sauce, perfect for any Mexican dish. Make a double batch, and keep some on hand :)
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- 2 Tbsp
- olive oil
- 1 medium
- onion, chopped fine
- 28 oz
- tomato sauce or puree
- 2 clove
- garlic, minced
- 1-2 Tbsp
- chili powder
- 1/4 tsp
- dried, ground oregano
- 1 tsp
1Cook onion in olive oil in a heavy 3 qt. saucepan, over medium heat, just until golden yellow (not brown).
2Add chili powder, garlic, and oregano, stirring a few moments. Then add tomato sauce and salt.
3Cover and simmer over low heat 30-60 minutes, stirring frequently.
If you want a smooth sauce you can put it through a strainer, or use a hand blender, but we never have -- we love it just the way it is.
4NOTE: Choose tomato sauce for a thinner sauce, almost like spaghetti sauce, and tomato puree for a thicker sauce.
If you don't have ground oregano, please whisk your dried oregano leaves in a spice grinder. You could use the leaves, but it's a less favorable result.
30 minutes is long enough, but I like to let it simmer about an hour.