Mexican Tomato Sauce - cooking recipe

Ingredients

2 (16 ounce) cans tomatoes
2 tablespoons oil
1 cup onion, finely chopped
1 small jalapeno pepper, minced
2 garlic cloves, minced
2 tablespoons red wine
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon dried basil

Preparation

Drain the tomatoes, and reserve the juice.
Chop the tomatoes, and set aside.
In a medium saucepan, heat the oil over medium heat.
Add the onion, jalapeno and garilc.
Cook until onion is translucent, but not browned, about 5 minutes.
Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
Using a food processor or hand blender, puree the sauce.