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