This easy, not-too-hot sauce can go with pasta, chicken, fish or vegetables.
1/4 cup olive oil 1 medium-sized onion, sliced thin 1 fresh Anaheim green pepper, sliced thin 3 cloves of garlic, chopped fine 2 Tbs. tomato paste 2 Tbs.New Mexico chili powder 1 tsp.granulated garlic 1 tsp.granulated onion 1/2 tsp. salt pinch black pepper 2 medium-sized Roma tomatoes
In a nonstick pan, heat up olive oil. Add sliced onion and green pepper. Sauté on medium high heat until slightly browned, about 6-8 minutes. Add garlic and sauté for 1 minute. Immediately add spices and tomato paste. Keep mixing over medium-high heat until spices are well absorbed. Add tomatoes, mix well, cover and lower heat. Cook, covered, for 25 minutes, until tomatoes soften. Optional: Puree the sauce in a food processor if you prefer a smoother consistency.