2 1/2 lb. tomatoes (4 large), halved crosswise
1 tablespoon vegetable oil
1 medium onion, finely chopped (1 cup)
4 large garlic cloves, minced
2 medium jalapeño chiles, seeded, deveined, chopped
1/2 teaspoon dried oregano, preferably Mexican
2 dried chipotle chiles, halved, seeded, deveined
1/2 teaspoon salt
1. Heat broiler. Place tomatoes, cut-side down, on large foil-lined rimmed baking sheet. Broil 8 to 10 minutes or until blistered and blackened in spots. Cool on wire rack until easy to handle. Slip off tomato skins; pulse tomatoes and any accumulated juices in food processor until coarsely pureed.
2. Heat oil in large nonreactive Dutch oven or pot over medium heat until hot. Add onion; cook 3 to 5 minutes or until softened, stirring often. Add garlic, jalapeño and oregano; cook 30 to 60 seconds or until fragrant, stirring constantly. Add tomatoes, chipotle chiles and salt; bring to boil over medium-high heat.
3. Boil gently over medium-low to low heat 15 to 20 minutes or until sauce is thickened to desired consistency, stirring frequently. Discard chipotle chiles. (Tomato sauce can be covered and refrigerated for up to 4 days or frozen up to 6 months.)
6 (1/2-cup) servings
PER SERVING: 65 calories, 2.5 g total fat (.5 g saturated fat), 2 g protein, 9.5 g carbohydrate, 0 mg cholesterol, 205 mg sodium, 2.5 g fiber