Yellow tomato sauce

 
                            YELLOW TOMATO SAUCE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sauces                           Low-Fat
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion,diced
    5                    Garlic cloves,minced
      1/2   c            Fruity olive oil
    6       lb           Yellow tomatoes,peeled,
                         -seeded and cut into chunks
                         -(may use red tomatoes)
      1/2   c            Tomato paste
    2       sm           Canned chipotle chiles,
                         -chopped
    2                    Epazote leaves (a pungent
                         -Mexican herb available in
                         -Latin markets)
      1/2   bn           Cilantro,chopped
 
   In a stainless steel saucepan, saute the onion in olive oil until soft. Add
   garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
   Simmer 15 minutes.
   
   Add chopped cilantro and season to taste with salt and pepper.
   
   Puree, if desired, for a smoother texture.
   
   Makes approximately 2 quarts (about 8 servings).
   
   Sauce may be refrigerated up to two weeks or frozen for up to six months.
   
   NOTE: If good vine-ripened tomatoes are not available, substitute three
   28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
   teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
   chiles may be substituted for the chipotle chiles.
   
   Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
   (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
   milligrams cholesterol; 19.1 milligrams sodium.
  
 
 
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