Category: Summer | Yield: 2 cups | Difficulty: Easy
2 pound ripe tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 cloves garlic)
½ cup minced onion (1/2 medium onion)
1 tablespoon + 1 teaspoon chili powder
½ teaspoon dried oregano
1½ teaspoons salt or to taste
Preheat broiler.
1. Place tomatoes in heat-proof pan and place under broiler until tomato skins blister and start to blacken; turn frequently with tongs to ensure even cooking. Alternately, tomatoes can be prepared in a heavy skillet over medium-heat. Transfer tomatoes to a covered pot or tightly closed paper bag; let sweat for 10 minutes. Uncover and set tomatoes aside. When cool enough to handle, peel and core tomatoes; transfer to a blender and process until smooth.
2. In a medium saucepan, warm oil over medium heat; add garlic and cook 30 seconds. Stir in onions and cook another 5 minutes to soften; do not brown. Add chili powder and oregano and cook another 2 minutes, stirring so that spices do not burn.
3. Pour tomato puree into onion-spice mixture with 1 tsp salt. Bring tomato mixture to a boil and simmer uncovered until thickened, 10-12 minutes. Add more salt to taste.