- a 35-ounce can plum tomatoes, drained
- 1 onion, chopped coarse
- 2 garlic cloves, chopped coarse
- 2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
- 3 tablespoons vegetable oil
- In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.