Posted by Olivia on Friday, July 23rd, 2010
This utterly simple and delicious Spanish-style tomato sauce is perfect spooned over pasta, potatoes, fish, chicken--even plain crusty bread. If you have an immersion blender, use it when you make this for easy puree-ing.
4 cloves garlic, minced
1 green jalapeno, seeded and diced
4 large tomatoes, cored and chopped (about 3 cups chopped tomatoes)
1 handful fresh basi leaves, chopped
1 tsp Ancho chili powder
1/4 cup toasted sliced almonds, plus more for garnish
1 tbsp red wine vinegar
Heat the Extra Virgin Olive Oil in a large saucepan over medium heat. Add garlic and jalapeno and cook for 30-60 seconds, just until fragrant (be careful not to burn the garlic). Reduce heat to medium-low and add the tomatoes, basil, chili powder, almonds and red wine vinegar. Cover and cook for 25-30 minutes or until tomatoes break down.
Puree until very smooth. Serve garnished with fresh basil and more toasted sliced almonds.
Makes about 2 1/2 cups tomato sauce.