Forget canned, make this. Takes minutes, and so flavorful. Also, as dinnerthendessert suggests, it can be used in so many dishes. Even Picky Eater loved, made with cheese enchiladas.
¼ cup canola oil
2 tablespoons flour
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup vegetable broth (water can work too)
2 teaspoons ground cumin
1 tablespoon garlic, minced
½ teaspoon onion powder
¼ teaspoon salt
Heat the canola oil in a saucepan on medium heat.
Add the flour and chili powder and stir.
Cook until the bright red color turns a bit brown while stirring.
In a small bowl, mix the tomato sauce with the rest of the ingredients until it is fully blended.
Add to your saucepan and whisk until fully mixed. Cook for 8-10 minutes on medium heat until thickened.