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Enchilada Sauce with Roasted Tomatoes


Freezes well

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Rate this recipe 4.6/5 (8 Votes)


  • 6 cups heirloom tomatoes roasted and pureed
  • 2 T avocado oil
  • 2 T chili powder
  • 2 tsp cumin
  • 1-2 cloves garlic
  • 1/2 tsp dried oregano
  • 1/2 T coconut sugar
  • 1 tsp sea salt
  • 3-4 T arrowroot


Servings 4
Preparation time 5mins
Cooking time 65mins
Adapted from


Step 1

•Preheat oven to 350.
•Core about 10 large heirloom tomatoes.
•Brush the tomatoes with oil and place on a lined baking sheet.
•Roast in the oven for 60 minutes.
•Remove the skin of the tomato. You can save the skins for homemade vegetable broth.
•Once they are cooled a bit, puree the tomatoes in a blender until smooth.
•Pour the pureed tomatoes in a sauce pan.
•Add all the spices into the pan and stir.
•Cover the pan with a lid and let simmer for 2 hours on low heat stirring occasionally.
•At the end, stir in arrowroot to let thicken.

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