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Ingredientes
- 2 lb Large, hard, ripe tomatoes
- 1 lrg Long, red, dry New Mexican chile (about 1 1/2 ounces)
- 1 Tbsp. Extra virgin olive oil
- 2 med Garlic cloves, minced fine
- 1 tsp Sugar
- 1 tsp Dry oregano
- 1Â 1/2 Tbsp. Fresh cilantro, minced
- Â Â Cooked Pasta
Direcciones
- Preheat oven to 500. With a fork, pierce the tomatoes near their stem ends. Put them in a baking pan lined with aluminum foil. Put the chile in a separate foil-lined pan. Put both pans in the oven. Roast the chile till it turns proportionately dark brown, 5 to 7 min. Remove it from the oven and set it aside. Continue roasting the tomatoes till their skins are proportionately blackened, about 45 min. With your hands, split open the chile and remove its stem and seeds. Break its flesh and skin into a food processor fitted with the metal blade. Pulse the machine on and off several times till the chile is finely minced.
- Add in the tomatoes to the processor, including their skins and any juices which have collected in the pan. Pulse the machine till the tomatoes are minced to a coarse puree. In a large saucepan or possibly skillet, heat the oil with the garlic over moderate heat. When the garlic begins to brown, add in the tomato-chile mix and stir in the sugar and olive oregano. Simmer till thick but still slightly liquid, about 5 min. Stir in the cilantro and serve over cooked pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 30 | 81% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.08g | 1% |
| Protein 0.12g | 0% |
