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Tomato-Jalapeño Enchilada Sauce recipe adapted from Martha Stewart; makes 2 1/2 cups  25 oz. tomato sauce, canned 1 sweet onion, sliced 1 clove garlic 3-6 jalapeño slices, jarred 3/4 tsp. chili powder 3/4 tsp. cumin 1/2 tsp. oregano 1/4 tsp. thyme 2 tbsp. fresh cilantro 2 tbsp. white wine vinegar 3/4 c. chicken stock 1/4 c. sour cream Coarse salt and ground pepper Pinch of sugar