Ingredients

• 2 plum tomatoes
• 2 dried New Mexico chiles, stemmed and seeded (see Tip)
• 1 teaspoon canola oil
• 1 small onion, chopped
• 1 cup shiitake mushrooms, stemmed and coarsely chopped
• 2 cloves garlic, crushed and peeled
• 1/4 teaspoon dried oregano
• 1 14-ounce c reduced-sodium chicken broth, or vegetable broth
• 1/2-1 teaspoon fresh lemon juice
• Pinch of sugar
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 1

Roast tomatoes in a heavy dry skillet, such as cast-iron, over medium heat, turning, until blistered all over and blackened in spots, about 5 minutes. Transfer tomatoes to a cutting board and cover with a kitchen towel to steam. When cool, peel and coarsely chop.

Step 2

Meanwhile, toast chiles in the same pan over medium heat until fragrant, 20 to 30 seconds per side. Let cool and tear into several pieces.

Step 3

Heat oil in a medium saucepan over medium heat. Add onion and shiitakes and cook, stirring often, until tender, 2 to 3 minutes. Add garlic and oregano and cook for 30 seconds more. Add broth, tomatoes and chiles; bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.

Step 4

Transfer sauce to a blender or food processor and puree. Pass through a fine-meshed sieve into the saucepan. Heat through, stirring. Season with lemon juice, sugar, salt and pepper.