Can be prepared in 45 minutes or less.

Ingredients

　　a 35-ounce can plum tomatoes, drained

　　1 onion, chopped coarse

　　2 garlic cloves, chopped coarse

　　2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)

　　3 tablespoons vegetable oil

　　In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.