(*) One recipe yields 500 milliliters of sauce.
Make the tomatoes into a puree in a hand blender or alternatively in a food processor. Heat the oil in a large saucepan over medium heat. Sauté the onions and garlic in it for about 3 minutes until translucent. Season with oregano, ground cumin and coriander and continue to sweat for 2 minutes, stirring continuously. Add the remaining ingredients, reduce the heat and simmer the sauce for 15-20 minutes until thickened. Stir occasionally. Cool and leave to cool with the lid closed. The taco sauce can be kept in the icebox for up to 1 week.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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