Enchilada Sauce with Roasted Tomatoes
- 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
Preparation time 5mins
Cooking time 65mins
Adapted from mywholefoodlife.com
•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.