Homemade Enchilada Sauce

Prep Time 5 min Cook Time 3 hr Serves 4 cups sauce     adjust servings

You will never need store bought sauce again!


  • 6 cups heirloom tomatoes roasted and pureed
  • 2 T avocado oil
  • 2 T chili powder
  • 2 tsp cumin
  • 1-2 cloves garlic
  • 1/2 tsp dried oregano
  • 1/2 T coconut sugar
  • 1 tsp sea salt
  • 3-4 T arrowroot


  1. Preheat oven to 350.
  2. Core about 10 large heirloom tomatoes.
  3. Brush the tomatoes with oil and place on a lined baking sheet .
  4. Roast in the oven for 60 minutes.
  5. Remove the skin of the tomato. You can save the skins for homemade vegetable broth .
  6. Once they are cooled a bit, puree the tomatoes in a blender until smooth.
  7. Pour the pureed tomatoes in a sauce pan.
  8. Add all the spices into the pan and stir.
  9. Cover the pan with a lid and let simmer for 2 hours on low heat stirring occasionally.
  10. At the end, stir in arrowroot to let thicken.


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