Categories: Sauces

Ingredients

• 2 1/2 lbs. tomatoes, halved crosswise
• 1 Tbsp. vegetable oil
• 1 medium onion, finely chopped (1 cup)
• 4 large garlic cloves, minced
• 2 medium jalapeno chiles, seeded, deveined, chopped
• 1/2 tsp. dried oregano, preferably Mexican
• 2 dried chipotle chiles, halved, seeded, deveined
• 1/2 tsp. salt

Directions

1. Heat broiler. Place tomatoes, cut-side down, on large foil-lined rimmed baking sheet. Broil 8 to 10 minutes or until blistered and blackened in spots. Cool on wire rack until easy to handle. Slip off tomato skins; pulse tomatoes and any accumulated juices in food processor until coarsely pureed.
2. Heat oil in large nonreactive Dutch oven or pot over medium heat until hot. Add onion, cook 3 to 5 minutes or until softened, stirring often. Add garlic, jalapeno and oregano; cook 30 to 60 seconds or until fragrant, stirring constantly. Add tomatoes, chipotle chilies and salt, bring to boil over medium-high heat.
3. Boil gently over medium-low to low heat 15 to 20 minutes or until sauce is thickened to desired consistency, stirring frequently. Discard chipotle chiles. (tomato sauce can be covered and refrigerated up to 4 days or frozen up to 6 months.)

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