SPICY TOMATO SAUCE NAME RECIPES

Steps:

• Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
• Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
• Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
• When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
• Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
• Follow the directions above through Step 3. Remove the stockpot from heat.
• Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
• Stir in 2 tablespoons of bottled lemon juice per jar.
• Wipe the rims with a towel, then seal with lids and bands.
• Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.

Steps:

• Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper.
• In a skillet combine onions, lentils, poblanos, garlic, and oregano. Stir in 1½ cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until lentils are tender and water is absorbed, stirring occasionally. Stir in rice, cornmeal, cilantro, lime juice, and salt. Lightly pat mixture into the prepared loaf pan; flatten top.
• For sauce, in a blender combine tomatoes, date paste, paprika, taco seasoning, mustard, and ½ cup water. Cover and blend until smooth. Transfer to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thick.
• Spoon ¾ cup of the sauce over loaf. Bake 30 to 40 minutes or until sauce looks dark and dry. Cool on a wire rack 15 minutes. Slice loaf and serve with the remaining sauce.