This spicy sauce tomato sauce gets its flavour from the herbs and from the simple way the tomatoes and chillies are roasted. For a milder sauce cut down on the chilli. The sauce will keep well in the fridge and also freezes well. Perfect for Mexican Enchiladas
INGREDIENTS
12 large ripe tomatoes
1 onion, quartered
2 jalapeño chillies (remove the seeds for a milder sauce)
3 cloves of garlic
Olive oil
Salt and pepper
A good splash of red wine vinegar
A bay leaf
1 small handful of tarragon, chopped
1-2 tablespoons chervil, chopped
A pinch of Demerara sugar
METHOD
Roast the tomatoes, onion, chillies and garlic in a large, dry frying pan until they are blistered, blackened and softened all over. The garlic and chillies will be ready at least five minutes before the onion and tomatoes, so remove them as they are cooked.
Cool slightly and then peel away the skin from all the vegetables. Roughly puree the vegetables in a food processor.
In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil and add the pureed sauce, cooking for a few minutes over a high heat.
Then turn the heat right down and season generously with salt and pepper, the vinegar and bay leaf. Simmer gently for 15-20 minutes, stirring regularly, until the mixture has reduced and slightly thickened.
Finally, add the chopped herbs and sugar, and check the seasoning.
Bring on those Enchiladas
Original recipe Mexican food Thomasina Miers
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