Ingredients
10 plum tomatoes3 cups water2 medium onions, chopped2 medium carrots, shredded1 medium zucchini, shredded1 large sweet red pepper, chopped1 cup minced fresh cilantro2 jalapeno peppers, seeded and chopped7 garlic cloves, minced2 tablespoons chili powder1 tablespoon salt1 tablespoon paprika1 teaspoon dried oregano1/2 teaspoon dried thyme
Preparation
Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins.
In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency.
Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.
