Mexican Tomato Sauce

Ingredients

• 3 white onion slices with the skins on
• 2 cloves garlic, unpeeled
• 1 stick true cinnamon
• 1 teaspoon oregano
• 3 or 4 whole peeled tomatoes, canned
• 1/4 cup reserved tomato juice
• 2 Tablespoons olive oil
• Salt to taste

Directions

Roast the onion slices and garlic in a cast iron skillet over medium heat until soft, about 10 minutes. Remove from the heat and allow to cool. Roast the cinnamon stick, turning often, for about 2 minutes. The stick should give off its aroma. Peel the onions and garlic skins.

In a blender, add the tomatoes, tomato juice, oregano, onion, and garlic. Blend until smooth.

In a large pan, heat the olive oil over medium heat and then add the tomato mixture with the cinnamon stick, stirring constantly. Raise heat to medium-high for a gentle simmer and keep stirring until the mixture is a thick sauce, about 15 minutes. Season with salt. Remove the cinnamon stick.