Enchilada sauce

Make this tomato-based sauce with garlic and spices to top enchiladas before baking. Perfect for a Mexican-inspired feast

Ingredients

• 2 tsp olive oil
• 2 garlic cloves, peeled and finely chopped
• 1 x 400g can chopped tomatoes
• 0.5 tsp caster sugar
• 1 tsp cumin
• 0.5 tsp cinnamon

Steps

1. Warm the olive oil in a small saucepan over a medium heat. Add the garlic and cook for 2 mins until fragrant.
2. Add 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.