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Chirmol Tomato Sauce

sauce, summer, guatemalan, dip

3 large tomatoes
1 medium clove garlic
1/2 small onion
1/4 tablespoon salt
1/2 teaspoon dried red pepper flakes

PREPARATION: Peel, core, and chop the tomatoes and put them into a medium saucepan. Mince the garlic, peel and coarsely chop the onion, and add each to the saucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water. COOKING: Bring the liquid to a boil, reduce heat to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes. Transfer contents of saucepan to a food processor fitted with the metal blade, or to a blender, and purée. Return sauce to the saucepan and simmer until slightly thickened, about 10 minutes. (Can cover and refrigerate up to 2 days). Yields: 1 1/2 cups NOTES : Spicy preparation of tomatoes and aromatic vegetables. 0 0 0 0 4714

Contributor: Cook's Magazine September 1988

Yield: 3 servings

Preparation Time: 0:45

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