Mostly Plants

Forget the can of enchilada sauce and the complicated recipes you find online — this is easy!

Ingredients:
1 28-ounce can of plum (Italian) tomatoes or tomato puree, or 1.5 pounds fresh tomatoes.
1 can tomato paste (optional)
3 chipotles in adobo sauce
Salt
Ground Cumin
Garlic (4-6 cloves, smashed or minced)

Method:

If using whole tomatoes, put in blender with 1/2 can tomato paste and chipotles and blend until smooth. If using puree, consider pureeing the chipotles, or mince and skip to the next step.

Set tomato puree and paste to boil in an open pan. Be prepared to wipe down your range later. Do not cover–you need the evaporative thickening here!

After a while, whenever you feel like it, add the garlic.
Add a bit of salt, say 1/4 tsp. But really, don’t bother measuring.
Add cumin continuously until it tastes right.

Tags:   recipe · vegan · vegetarianNo Comments