Servings: 8 Servings
Calories: 81kcal
Equipment
- saucepan
Ingredients
- 2 can 28 ounces diced undrained tomatoes
- 2 tablespoon olive oil
- 3 tablespoons chili powder
- 2 red onion diced
- 8 cloves garlic minced
- 1 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- 2 can 14 ounces tomato sauce
- 1/2 cup water
- 1/2 cup raisins
Instructions
- In a saucepan, heat olive oil over medium-high heat.
- Add the diced onions and garlic and sauté until they become fragrant.
- Stir in the chili powder, black pepper, smoked paprika, dried oregano, and dried thyme. Cook for 1-2 minutes.
- Add the diced tomatoes, tomato sauce, water, and raisins to the pan.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
- Once the sauce has thickened, remove from heat and let it cool slightly.
- Pour the sauce into a blender or use an immersion blender to puree until smooth.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
– Make sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pot.
– If the sauce is too spicy for your taste, add a bit more brown sugar to balance out the heat.
– If the sauce is too sweet for your taste, add a bit more cayenne pepper to balance out the sweetness.
– If you want a thicker sauce, add a bit more tomato paste.
– If you want a thinner sauce, add a bit more vinegar.
– If you want to add more flavor to the sauce, add a bit more Worcestershire sauce.
– If you want to add more smoky flavor, add a bit more smoked paprika.
Nutrition
Calories: 81kcal
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