1. Use a food processor to blend all ingredients except oil and tomatoes to a coarse grind.
2. Transfer this mixture to a large heavy saucepan and saute it in the oil for 15 minutes. Add chopped tomatoes and allow the mixture to simmer for at least an hour.
Wow - this smells so good while it's cooking! And the flavor lives up to expectations! I used fire roasted diced tomatoes (canned), and paired it with Springtime Spinach Enchiladas.
Would be delicious on top of burritos, Spanish rice, and scrambled eggs too.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks et al (from care2.com website)
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|Serving Size: 1 recipe (1427g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 76.9mg||3 %|
|Potassium 3261.7mg||86 %|
|Total Carbohydrate 85.5g||25 %|
|Dietary Fiber 23.8g||95 %|
|Sugars, other 61.8g|
|Protein 15.5g||22 %|
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Calories per serving: 384
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