Posted by ehme on March 23rd, 2010 in Mexican

 Print ME!

• 3 T. olive oil
• 3 T. chili powder
• 4 garlic cloves, pressed
• 1 tsp. dried oregano
• 1 1/2 c. canned crushed tomatoes with added puree (from 28 oz. can)
• 1 1/2 c. low-salt chicken broth
• 5 T. tomato paste

Heat oil in heavy large saucepan over medium-high heat.  Add spices; stir one minute.  Stir in remaining ingredients. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes.  Salt and pepper to taste.

–from bon appetit.  I think.