11 Mar 2007 04:49 pm
1/4 cup olive oil
1 large white onion, finely chopped
1 jalapeno, finely chopped
5 garlic cloves, finely chopped
2 lbs ripe, juicy tomatoes, cored and finely chopped (use canned or boxed when good tomatoes are out of season)
3 bay leaves
1 tsp dried Mexican oregano, crumbled
1/4 tsp dried thyme, or 2 sprigs fresh thyme, leaves only
2 tsp sugar
1 tsp salt
Heat olive oil in a 3-quart saucepan over medium heat. Add the onions and cook until sweated, about 4 minutes. Add jalapeno and cook 3 or 4 minutes longer, until onion is translucent. Add garlic and cook 1 minute. Add chopped tomato, bay leaves, oregano, dried thyme (if using)., sugar and 1 tsp salt.
Maintain heat at a lively simmer and cook, stirring occasionally, until liquid has evaporated, about 20 minutes. If using fresh thyme stir it in at this point, cook 5 minutes longer.
Some serving suggestions for this sauce:
Queso Guisado: gently stir chunks of queso fresco into heated sauce until semi-melted.
Huevos Rancheros: stir a small amount of sauce into beaten eggs and cook as scrambled eggs.
Add shredded cooked chicken or sautéed tenderloin tips to simmering sauce and serve with tortillas, for a quick and simple supper
Salsa Veracruzana: add chopped olives & capers. Serve with fish.