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Salsa de Jitomate para Entomatadas

Tomato Sauce for Folded Tortillas
This is the sauce for a traditional dish of sauced and folded tortillas from Oaxaca called entomatadas (Folded Tortillas in Tomato Sauce). The sauce is also very good spooned over chicken, pork, or stuffed chiles.
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Ingredients

Makes about 2½ cups

  • 5 to 6 medium tomatoes about 2 pounds, peeled and chopped
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium white onion finely chopped
  • 4 medium garlic cloves finely chopped
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
  • ¼ teaspoon ground allspice
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon dark brown sugar
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • Put the tomatoes in a blender and blend until smooth.
  • Reserve in the blender.
  • In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the garlic and cook until it lightly browned.
  • Add the puréed tomatoes and all the remaining ingredients.
  • Bring to a boil, then reduce the heat to low and simmer until the sauce thickens a little, about 5 minutes.
  • Adjust seasoning.

Notes & Wine Advice

The sauce is ready to use, or if made ahead, cover and refrigerate for 3 days, or freeze for 3 months.
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Course; Sauce
Cuisine; Mexican