Tomato Jalapeño Enchilada Sauce

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this sauce on a Cheese Enchilada Casserole for a classic bold flavour.

1 (28 oz) can whole peeled tomatoes
1 cup white onion, diced
1 jalapeño, quartered (seeded if desired)
sea salt
black pepper, freshly ground
1 Tbsp. vegetable oil
¼ cup fresh thyme leaves
1 tsp. white vinegar
1 pinch sugar

In a blender, combine tomatoes, onion, and jalapeno. Purée until smooth. Season with salt and pepper.

In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5-10 minutes.

Remove from heat and stir in thyme, vinegar, and sugar.

Season to taste with salt and pepper.

Makes 2½ cups.

Cook's Note: Refrigerate in an airtight container, up to 4 days.