Looking for something to make with all these ripe tomatoes?!  This homemade enchilada sauce is simple and delicious!

I shared my recipe for homemade enchilada sauce back in 2012 with my slow cooker chicken enchiladas recipe.  It’s one of those recipes that I make over and over again, so I thought it was worth repeating.

This enchilada sauce is the perfect recipe to make when you have too many fresh tomatoes on-hand to eat raw.  It’s a nice variation from salsa recipes and you can use it to make a delicious dinner this week or freeze it or can it to eat in the future.

My grandpap gave me a bunch of fresh tomatoes from his garden last week, and I couldn’t wait to make enchilada sauce again.  Aren’t they gorgeous?!

Homemade Enchilada Sauce

Yields: Enough sauce for one 9×13 pan of enchiladas

Ingredients

• Cooking spray (optional)
• 6 medium tomatoes, cut into pieces
• 9 garlic cloves, peeled
• 1 medium onion, peeled and sliced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
2. Place tomatoes, onion, and garlic on sheet. Bake 30 minutes or until onion and garlic are golden.
3. Cool to a temperature that won’t explode your blender or food processor.
4. Add the spices, and puree until smooth.

YUM.

Ways to use this enchilada sauce

• Use it immediately to make chicken enchiladas or store in your refrigerator for up to a week.
• Use it to prep a pan of enchiladas for your freezer.  (My 15-Min Freezer Recipes cookbook even has a simple recipe with rotisserie chicken!)
• Can it using my canning for beginners tutorial. (I canned a bunch last summer and just finished my last jar!)

So many options!!

Tell me:  What’s your favorite thing to make with fresh tomatoes?  Please share in a comment below!