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half of 1 medium onion, sliced
3 tablespoons vegetable oil
1 (28 oz) can Italian style tomatoes
1 teaspoon garlic, pressed or smashed and finely minced
salt and pepper
1/2 teaspoon dried leaf oregano, crushed
1 teaspoon sugar
chicken broth or tomato juice, to use if sauce is too thick
Sauté onion slices in hot oil in medium-sized saucepan.
Process canned tomatoes in blender or food processor with garlic; strain. Add tomatoes and garlic to sautéed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken broth or tomato juice and cook 2 minutes longer. Take to the table in a sauceboat or serve over Chiles Rellenos to cover.
Adapted from "Mexican Family Cooking"
Recipe submitted by Jim Catanich
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