2 tablespoons cooking oil
1/4 cup of chopped onion
2 cloves of garlic, chopped
1 serrano or jalapeno chile, sliced
3 cups diced tomatoes.
1 teaspoon oregano
1 teaspoon cumino
1 1/2 teaspoon ground chile (Chilie Powder) Salt to taste
Start by heating the oil, and saute the garlic, serrano and onions for 2-3 minutes. Reduce the heat and add in the tomatoes. Cook the tomatoes for about 5 or 6 minutes until they become wilted. Roma's may need more cooking time as they are not as juicy. Add in the seasonings and simmer for about 5 more minutes. You can serve the sauce as is, or you can let the sauce cool and blend it.