Food & Cooking Recipes Main Dish Recipes Casserole Recipes Tomato-Jalapeno Enchilada Sauce 4.6 (5) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 2 1/2 cups Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this spicy version on our Cheese Enchilada Casserole. Ingredients 1 can (28 ounces) whole peeled tomatoes 1 cup diced white onion 1 jalapeno, quartered (seeded, if desired) Coarse salt and ground pepper 1 tablespoon vegetable oil ¼ cup fresh thyme leaves 1 teaspoon white vinegar Pinch of sugar Directions In a blender, combine tomatoes, onion, and jalapeno. Puree until smooth. Season with salt and pepper. In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme, vinegar, and sugar. Season to taste with salt and pepper. Print