Using fresh tomatoes right from the garden for this recipe (especially Romas) is always best. The secret to the special, sweet, rich flavor of this sauce is caramelizing the onions and charring the tomatoes. Oil-cured olives, beans of any kind, cubed eggplant, zucchini, or any other seasonal vegetable you have on hand, can be added.
Yield: 4 servings
4 Roma tomatoes, roasted under broiler until blackened (see Notes)
1 onion, diced
3 cloves garlic, minced
2 dried chipotle chiles, reconstituted, and minced
½ teaspoon dried, ground, or crushed Mexican oregano
1 4-ounce can chopped green chile, drained
10 to 12 ounces dry pasta, any variety
Bring a large pot of salted water to a boil for cooking the pasta. Peel and dice the tomatoes; set aside.
In a heavy, seasoned skillet, over medium-high heat, cook the onion, not stirring for a minute or two, until the edges brown a bit, then stir and add the tomatoes. Add the garlic, chiles, and oregano. Reduce the heat to low and simmer for about 5 minutes.
Meanwhile, cook the pasta according to package directions. Drain and add to the tomato mixture. Stir together and serve.
If preferred, you can blacken the tomatoes over a burner on top of the range. Frozen blackened tomatoes can also be used.