Name: Enchilada Sauce
Total time: 45 min
Ingredients: 1 large yellow onion, roughly chopped; 3 pounds tomatoes, cored and roughly chopped; 1 (6-ounce) can tomato paste; 3 cloves garlic; 1 tablespoon ground cumin; 2 tablespoons sweet paprika; ¼ teaspoon smoked hot paprika; 1 tablespoon onion powder; 1½ teaspoons garlic powder; 1½ teaspoons dried oregano; Sea salt; ½ teaspoon arrowroot powder

Ready In: 45 minutes
Makes about 9 cups
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This tangy sauce is exactly what you need to prepare Potato Enchiladas or a South-of-the-Border Pizza. And when there’s some on hand in the refrigerator, a very quick meal can be made by stirring some sauce into a pot of rice, beans, and sautéed onions and peppers.

From The Forks Over Knives Plan

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This tangy sauce is exactly what you need to prepare Potato Enchiladas or a delicious Pizza. Keep some on hand to whip those recipes up in mere minutes!

By Darshana Thacker, May 5, 2015

Ingredients

1 large yellow onion, roughly chopped
3 pounds tomatoes, cored and roughly chopped
1 (6-ounce) can tomato paste
3 cloves garlic
1 tablespoon ground cumin
2 tablespoons sweet paprika
¼ teaspoon smoked hot paprika
1 tablespoon onion powder
1½ teaspoons garlic powder
1½ teaspoons dried oregano
Sea salt
½ teaspoon arrowroot powder

Instructions

In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.)
Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.
Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well.
Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.
Store in an airtight container in the refrigerator for up to 7 days.