Ingredients
1 head garlic
12 of a large yellow onion, peeled
3 tablespoons olive oil
2 large tomatoes
3 cups water
2 pinches dried thyme
1 (4 ounce) can chipotle chiles in adobo
2 -4 tablespoons heavy cream
Method
Sources
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Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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cut the very top of the head of garlic off to just expose the tops of the garlic cloves. place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil. seal the top of the foil so that the garlic and onion are a little packet roast the onion and garlic for 45 minutes at 375 degrees. cut the tomatoes in half and place in a pot with the water. squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well. simmer for 45 minutes partially covered. let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo. process until smooth and return to the pot. mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes. enjoy!