Making tomato sauce is a great way to use up excess garden tomatoes; then you can freeze it in ice trays to create cubes for winter use.
I call this recipe easy because it does not involve a food processor. It’ll be on the chunky side, skins, seeds and all, but that works for me.
There are recipes out there that are probably closer to El Pato (a Mexican grocery favorite,) so I should probably call this “El Pato-ish.”
This recipe is tailored to rely on my “usual suspects” in the garden and the pantry, and uses Mexican-American techniques and ingredients (bacon fat!), but with a Continental twist (fresh oregano and white wine!) because I have a lot of oregano in the garden, usually have good dry white wine on hand, and once made, I also use this tomato sauce in Italian dishes.
Homemade El Pato-ish “Canned” Tomato Sauce
In a saucepan:
4-5 cups of cherry or grape tomatoes
leaves snipped from 2 six inch long sprigs of fresh oregano (or 1 heaping T. fresh, 1 tsp. dried)
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp/ black pepper
Later: 1/4 cup white wine (or apple cider vinegar or white vinegar)
In a frying pan:
2 tsp. bacon fat
1 Tsp. olive oil
1/2 cup finely diced onion
2 small jalepenos, finely diced
Later: 1tsp. minced garlic