RECIPE:
Roasted Jitomates y Pimiento Marinara Sauce

Ingredients:
8 lg. Roma Tomatoes (jitomates)
1 lg. Poblano chili pepper
2-3 Jalapeño peppers
2 Tbsp EVOO oil
1 Tbsp of Fagundes, Cavender’s, or POPS seasoning

1 large red onion (cebollas) Chopped. finely
5-6 cloves of garlic, minced (about 2 Tbsp)
1 lg carrot, (zanahoria) Chopped finely
2-3 stalks of celery (apio) Chopped, finely2 Tbsp EVOO oil
1 Tbsp of butter (mantequilla)
1/2 cup red or white wine (vino rojo o blanco)
8 oz. tomato sauce (350 g of La Costena Tomate Frito)2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)* mixed, total
1/2 to ¾ cup of Half n’ Half for a creamier sauce, but not necessary.Salt to taste
Tbls. Brown Sugar
Ground pepper

Process:
Pre-heat oven to 350 degrees. or 176 degrees C or with the condo oven.....2. As it only has 1-5 on it.
Part A:
1. Begin by cleaning and de-seeding the poblano and jalapeño peppers. Cut into large chunks.
2. Clean tomatoes, remove center stem, and cut into large pieces.
3. In a large Ziplock, place prepared tomatoes and peppers.
4. Add 2-3 tablespoons of EVOO and 1 tablespoon of favorite seasoning.
5. Shake bag until well coated, and then place everything on a parchment covered cookie sheet. (please don’t put the plastic bag in the oven, but save for later if you want to coat some bread with the oil & seasoning mixture)
6. Pop into oven for 35-40 minutes.

Part B:
1. In a large soup pot, heat up some olive oil & butter. Add the chopped onions, garlic, carrots, and celery and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions.

2. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red or white wine and cook for 2-3 minutes more.

3. Add the roasted tomatoes & peppers and their juices and stir to combine.

4. Stir in the tomato sauce or paste.

5. Add a tablespoon or two of brown sugar.

6. Add heat, if desired. Cayenne pepper works well, and/or a teaspoon of red pepper flakes

7. Using an immersion blender, mix all the ingredients until you reach the desired consistency. (Option to chop in a blender, but you might have to do it in batches) At this time you can add the cream for a lighter and smoother mixture.

8. Bring to a simmer, add salt and ground pepper to taste and cook on low, stirring occasionally for about 2 hours. Note: You can place in the fridge for another day to let the ingredients blend.

9. Sample the wine continually throughout the process until it has disappeared. Hopefully you remembered a 2nd bottle.

Part C:
1. If you are using shrimp (camarones), or chicken (pollo), then prepare them in a garlic, butter, EVOO pan, similar to what you did for the onions & garlic.

2. When they are just barely done, remove from heat and set aside until almost ready to serve. If you add them to the sauce too soon, you will overcook them and the results will be just not as good.

Part D:
1. If you are going to serve this recipe over pasta, prepare the pasta in a boiling pan with chicken stock or bouillon. (it adds a nice flavor to the pasta, especially if you have some extra for the next day)

2. This sauce will also work well with rice. Prepare the best way you know how…..a rice cooker is the simplest. Some Italian herbs in the water add a nice twist.

Part E:
Really? You should be feasting by now. Some nice ciabatta bread, a glass of wine, and your very own marinara sauce con camarones.

Bon Appetite!