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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