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Roasted tomato taco sauce

Taco sauce is an essential ingredient for making homemade tacos. You could grab some at a local supermarket, but I prefer to make my own. Not only does the sauce taste better but you know exactly what the ingredients are. This sauce has a great flavor because of the combination of spices and seasonings, but feel free to get creative! I don’t like my taco sauce too spicy so I don’t include any hot peppers or add any cayenne pepper. But if you like the heat, then I say go for it!


5 tomatoes
1/2 a red onion
1 red bell pepper
About 1/8 chives, minced
1/2 Tbsp white vinegar
1/2 tsp honey
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp kosher salt
Vegetable oil


1. Start by preheating your oven to 350 degrees fahrenheit.

2. Slice tomatoes in half, and place them face down in a roasting pan. Add a few chunks of onion and bell pepper, then sprinkle with diced chives and a drizzle of canola oil.

3. Roast in your oven for 55 to 65 minutes, or until the tomato spins are wrinkled, and the flesh is cooked.

4. Carefully transfer the cooked vegetables to a blender after letting them cool for at least 10 minutes. Try to remove a few of the tomato skins, and squeeze out some of the extra juice if you can. Blend until smooth.

5. Empty out tomato puree into a small sauce pan and add your remaining ingredients. Bring to a boil, then cover, turn the heat down to medium low, and let the sauce cook down for about 15 minutes.

6. Put sauce in a glass jar and store in the refrigerator for up to a week.

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