Instructions: Get a medium-sized nonstick saucepan very hot over high heat. Add the onions and cook without stirring for 30 seconds. Reduce heat to medium and add the cumin, 1/2 teaspoon salt, and 1/4 cup water and mix well.

Continue to saute over medium heat until the onion begins to release its juices, about 4 minutes; add the garlic and saute until the onion is soft, about 5 more minutes.

Add the tomatoes, the Ancho Chile Puree, 1/2 teaspoon Chipotle Puree, and simmer over medium-low heat for 30 minutes. Add salt and Chipotle Puree to taste.

Tip: If the sauce is acidic, add a little sugar to balance the flavors.

Variations:
To add another level of warmth to the flavor, cook the sauce with a 2- inch length of cinnamon stick or add 1/4 teaspoon freshly ground cinnamon to the onion along with the cumin.

Add half a head of roasted garlic to the sauce. Roast the garlic and peel when cool; chop or puree with a little of the tomato, then add to the sauce along with the tomatoes.

Serving Ideas : Use as pizza sauce w/ Basic garlic thin pizza crust(LF bk)

NOTES : Annie Somerville sez: "We serve this spicy, satisfying sauce throughout the year. In summer fresh sweet tomatoes make up its base and require minimal seasoning. In the winter months even the best of canned tomatoes tend to be acidic. Here theyre balanced with the
earthy flavor of toasted cumin and the smoky heat of pureed chipotle and ancho chiles. The sauce is delicious baked with polenta and summer vegetables for a southwestern gratin, with enchiladas, or spread over a pizza. Make it ahead of time and store in the freezer."

Curtis sez: "With a total of 1 heaping teaspoon of Chipotle Puree, this makes a pizza sauce that is so wonderful (if used sparingly)

it is worth the effort!"

MAKES ABOUT 2 CUPS

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