Recipe: Sauce for Chiles Rellenos - Dearest Micha: Macayo's sauce for the chiles was not

available but I found this sauce that sounds very good. So good to hear from you. I miss your wonderful postings & recipes.

Sauce for Chiles Rellenos

half of 1 medium onion, sliced
3 tablespoons vegetable oil
1 (28 oz) can Italian style tomatoes
1 teaspoon garlic, pressed or smashed and finely minced
salt and pepper
1/2 teaspoon dried leaf oregano, crushed
1 teaspoon sugar
chicken broth or tomato juice, to use if sauce is too thick

Saut onion slices in hot oil in medium-sized saucepan. Process canned tomatoes in blender or food processor with garlic; strain. Add tomatoes and garlic to saut ed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken broth or tomato juice and cook 2 minutes longer. Take to the table in a sauceboat or serve over Chiles Rellenos to cover.
Adapted from "Mexican Family Cooking"