Homemade Enchilada Red Sauce

Roma tomatoes and onions are roasted and pureed with a combination of fresh garlic, oregano and dried spices for a better-than-canned version of enchilada sauce. This recipe yields 4 cups.

Course Homemade Ingredients & Condiments

Cuisine Mexican

Keyword condiment, enchilada, enchilada sauce, from scratch, garlic, homemade, Oregano, plum tomatoes, red sauce, roasted tomatoes, tomatoes

Prep Time 5

Cook Time 45

Additional Time 15

Total Time 1

Servings

Calories 644

Author Laurie McNamara

Ingredients

10 large Roma tomatoes halved (about 3 to 4 pounds total)
1 medium onion peeled and quartered (root-end removed and discarded)
3 tablespoons olive oil divided
1¾ teaspoon kosher salt divided
1/2 teaspoon freshly ground black pepper
2 cloves garlic smashed, peeled and roughly chopped
2 tablespoons fresh oregano
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 large lemon juiced

Instructions

Preheat oven to 375°.
Arrange the tomato halves {cut-side up} and onion onto a rimmed, aluminum sheet pan. Drizzle with two tablespoons of olive oil and season with 3/4 teaspoon of kosher salt and 1/2 teaspoon of pepper. Roast for 40-45 minutes.
Meanwhile; heat a tablespoon of olive oil and garlic over medium heat. Stir occasionally and cook until garlic is fragrant and lightly golden.
Remove off of the heat and add in the oregano, chili powder, cumin and cayenne. Return back to the heat, stirring often until the spices give off a toasty fragrance. Remove the pan from the heat and set off to the side.
Add the roasted tomatoes, onions and all their juices to a large food processor fitted with the blade attachment. Next add the garlic and spices, lemon juice and a teaspoon of kosher salt. Blend until smooth.
Use immediately or refrigerate for up to 1-2 weeks.

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