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ROASTED TOMATO SAUCE WITH CHIPOLTE CHILES

 

 

Ingredients for 1 quart:

3 pounds tomatoes (6-7)

4 cloves unpeeled garlic

3 + Chipotle chiles (canned en adobo)*

2 tablespoons corn or canola oil

1 teaspoon sea salt

 

Directions:

 

Preheat the broiler.  Set the rack 6" from the flame.  Line a bake sheet with aluminum foil.

 

Place the whole tomatoes and garlic on the prepared sheet.  Roast until the tomato skins are blackened on one side, about 6 minutes.  Turn the tomatoes and garlic over and blacken the other side.  Remove and cool on a rack.

 

Discard the scorched skins from tomatoes and garlic but reserve the juices.  Coarsely chop the tomatoes, quarter the garlic, and puree in a food processor.  Chop the canned chiles and add with a bit of sauce to taste.

 

Heat the oil in a large, heavy skillet.  Add the pureed tomato sauce and cook for 5-10 minutes, until the sauce thickens.  Reserve for later use, refrigerate or freeze.

 

 

 

ROASTED TOMATO SAUCE WITH RED SNAPPER

 

Coat the bottom of a heavy, non-reactive skillet with Roasted Tomato Sauce (1-2 cups). Add serving portions of red snapper, and bite-sized pieces of zucchini in a single layer. Cover the pan and bring to a simmer. Cook for 5 minutes. Let stand 5 minutes. Sprinkle on fresh cilantro and accompany each serving with a wedge of lime.