Make this tomato-based sauce with garlic and spices to top enchiladas before baking. Perfect for a Mexican-inspired feast
- Serves: 4 persons
- 2tsp olive oil
- 2garlic cloves, peeled and finely chopped
- 1x 400g can chopped tomatoes
- ½tsp caster sugar
- 1tsp cumin
- ½tsp cinnamon
Step 1Warm the olive oil in a small saucepan over a medium heat. Add the garlic and cook for 2 mins until fragrant.
Step 2Add the chopped tomatoes, season with the caster sugar and plenty of salt and pepper, then stir in the spices. Bring to a gentle simmer and stir regularly. Allow to cook for around 15 mins until thickened. Pour the sauce over enchiladas before baking.