Tomato Sauce With Chili
Published September 6, 1983
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
2 tablespoons corn, peanut or vegetable oil
½ cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ cup no-salt tomato paste
1 teaspoon flour
1 cup unsalted chicken broth, fresh or canned
1 cup canned no-salt tomatoes
Freshly ground pepper to taste
1 tablespoon unsalted butter
Nutritional analysis per serving
10 grams carbs; 8 milligrams cholesterol; 141 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 277 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in saucepan and add onion and garlic. Cook, stirring, about 3 minutes or until onion is translucent. Add chili powder, cumin, coriander and tomato paste. Cook, stirring, about 1 minute and add flour, stirring.
- Step 2
Add broth, stirring constantly, and cook until mixture is thickened and smooth. Add tomatoes and pepper and cook, partly covered, about 15 minutes. Put sauce through food mill or sieve. Swirl in butter and serve hot.
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