🫙 From the Spice Rack
Pasta with Roasted Tomato and Red Chile Arrabiata
2 lb Large, firm, ripe tomatoes 1 lg Long, red, dried New Mexican -chile (about 1 1/2 ounces) 1 tb Olive oil 2 md Garlic cloves, chopped fine 1 ts Sugar 1 ts Dried oregano 1 1/2 tb...
mexicanmaineasy
Ingredients6 items
Ingredients
- 2lblarge, firm, ripe tomatoes
- 1large long, red, dried new mexican
- 2medium garlic cloves, chopped fine
- 1tsp sugar
- 1tsp dried oregano
- 11/2 tb fresh cilantro, chopped
Directions
- 1
2 lb Large, firm, ripe tomatoes 1 lg Long, red, dried New Mexican -chile (about 1 1/2 ounces) 1 tb Olive oil 2 md Garlic cloves, chopped fin
- 2
With a fork, pierce the tomatoes near their stem ends
- 3
Put them in a baking pan lined with aluminum foil
- 4
Put the chile in a separate foil-lined pan
- 5
Put both pans in the oven
- 6
Roast the chile until it turns evenly dark brown, 5 to 7 minutes
- 7
Remove it from the oven and set it aside
- 8
Continue roasting the tomatoes until their skins are evenly blackened, about 45 minutes