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
Sauté 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 sautéed 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"