Veracruz-Style Tomato Sauce
Contributed by: NAPSA
Mexican Food Made Authentic
(NAPSA) - From Sinaloa's rugged, majestic mountains and pine forests to Veracruz's green coasts and tropical jungles, Mexico's food varies widely-reflecting Caribbean, Spanish and Mayan influences.
Americans are far more educated about authentic Mexican food than they used to be. They're learning from educated chefs, going to innovative restaurants, buying authentic cookbooks and watching more Mexican cooking shows on television.
Below is an easy, authentic tomato sauce recipe that show the diversity of Mexican cuisine. It can be made ahead and refrigerated for up to three days.
Grown since the ancient days of the Aztecs, tomatoes have a long history in Mexico. The Mexican tomato industry today provides tomatoes for both domestic use and a well-established export trade. Many high-quality, vine-ripened tomatoes Americans eat in winter and spring are flown carefully, quickly and safely from Mexico.
So, for a true flavor of tropical sunshine during these less-than-tropical months here in the States, use Mexican tomatoes in the recipes. They're at their height from February to April.
Buen provecho, that is, enjoy your meal!
Ingredients:
- 1 cup olive oil
- 5 garlic cloves, minced
- 1 1/2 cups minced white onion
- 2 1/4 pounds Mexican beefsteak tomatoes, chopped
- 2 canned mild green chilis, drained
- 6 pimento-stuffed green olives, chopped
- 2 tablespoons capers
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon each dried thyme and marjoram
- Salt and pepper to taste
Directions:
Heat oil in a medium saucepan.
Add garlic and onion; saute on medium heat until onion is translucent, about 5 minutes. Add remaining ingredients.
Simmer 30 minutes on medium-low heat, stirring occasionally, until sauce is thicker.
Serving Size: Makes 4-6 Servings
