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
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.