Chili-Tomato Sauce

Tam D


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 :)

★★★★★ 1 vote
Makes about 3 cups
20 Min
30 Min
Stove Top


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.

About Chili-Tomato Sauce

Course/Dish: Other Salads, Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Tomato, #taco, #enchilada