In a bowl, whisk together cream cheese, sour cream and mayonnaise until smooth. Stir in remaining ingredients and salt to taste. Makes about 2 cups.
Mix thoroughly, refrigerate
Wash and quarter tomatoes. I do not core.
Arrange skin side down on baking sheet or roasting pan
Drizzle with olive oil
Mix well with garlic, basil, salt and pepper
Heat oven to 350 degrees, and put pan in oven.
Bake approximately 45 minutes to an hour
Remove and put all, including the juices, through a food mill.
To thicken, put sauce into pot and add lemon zest and (optional) sugar to taste.
Cook slowly until sauce reaches desired consistency.
Enjoy now, refrigerate or freeze.
You can add other spices and vegetables - I've used thyme and oregano and parsley for a more Italian type of sauce. I've also used poblano peppers and fresh cilantro for a more Hispanic taste to the sauce.
Mix all ingredients and drizzle over freshly grilled vegetables. This is the bomb for fresh garden Zucchini and Yellow Squash.
3 tbsp olive oil
1 medium purple onion, small diced
2 large tomatoes, small diced
4 cloves garlic, fine diced
1 can tomato sauce (14.5 oz)
1 can El Pato hot tomato sauce (7 ¾ oz)
1 cup water
¼ cup jalapeno juice (from a pickled jalapeno jar or can)
½ tsp salt
½ tsp pepper
1 whole pickled jalapeno (or 6 slices), fine diced
It’s best to make this in a 4 inch or deeper pot.
Heat the olive oil over medium heat and sauté the onion until soft, about 5 minutes. Add the diced tomatoes and sauté until they’ve cooked down slightly, about 4 minutes. Add the garlic after about 2 minutes into cooking the tomatoes.
Add both cans of tomato sauce, the water, the jalapeno juice and salt and pepper. Bring to a simmer and stir in the diced jalapeno. Remove from heat after adding the jalapeno and allow to cool about 30 minutes. Use an immersion blender to blend the salsa until smooth but still slightly chunky.