Recipe: Ranchero Sauce

RANCHERO SAUCE

1 tablespoon olive oil
1 teaspoon minced garlic
3/4 cup chopped onion
3 cups peeled, seeded and chopped tomatoes
2 teaspoons tomato paste
1 teaspoon salt
1 teaspoon minced fresh oregano

Heat the oil in a saucepan over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high and bring to a boil. Once boiling, decrease the heat to low and simmer for 10 minutes. Remove from the heat and let cool.

Transfer to an airtight container and refrigerate for up to 3 days To use, heat slowly over low heat.

Makes 3 cups
Source: Chevys Fresh Mex Cookbook