Emily came up with this Enchilada Sauce to compliment her Chile Rellanos.

1 Tbsp oil
1/2 cup onion, diced
1 large clove garlic, minced
1 28 oz can whole tomatoes
1/2 tsp black pepper
1/2 tsp salt
3 Tbsp chili powder
3 Tbsp cumin
1 cube beef bouillon

1. In a large saucepan, heat the oil of choice, then saute the onion until transparent.
2. Add all the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 2 to 3 hours.
3. Remove from the heat and blend until smooth with either an emersion blender or in small batches in a conventional blender.

Yield: about 4 cups