CHIPOTLE TOMATO SAUCE

By BobD

Ingredients

• 2 cups partly drained canned tomatoes, preferably imported
• 2 or 3 chipotle chilies with sauce that clings to each (see note)
• 1 1/2 tablespoons corn, peanut or vegetable oil
• 1/2 cup quartered, thinly sliced onion

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.

Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.