Martha Stewart Living, July 2001
- 5 plum tomatoes (about 1 pound)
- 1 pasilla chile, soaked for 1 hour, seeded and minced
- 1/2 teaspoon cayenne pepper, or to taste
- 3 cloves garlic, minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1/4 cup olive oil
- 1 slice country bread, crusts removed, 1/2 inch thick
- 1 1/2 cups coarsely chopped onion (1 onion)
- 1/4 cup red-wine vinegar
- 1 1/4 cups homemade or low-sodium canned chicken stock
- 1 1/2 teaspoons coarse salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Preheat broiler. Slice the tomatoes in half, and remove seeds. Line a baking sheet with parchment. Place tomatoes on sheet, skin side up; broil until skins are charred, 10 to 12 minutes. Transfer to a wire rack to cool. Peel off charred skin, and discard.
- Combine pasilla chile, cayenne pepper, garlic, parsley, and 1 tablespoon olive oil. Set aside.
- Heat 2 tablespoons olive oil in a medium skillet over medium-high heat; fry bread until golden brown. Drain bread on a paper towel-lined plate. Reduce heat to medium-low; add remaining tablespoon oil and chopped onion to pan; saute until softened and translucent. Add chile mixture to onion. Stir in vinegar. Cook 3 minutes. Add tomatoes, fried bread, and stock. Bring to boil; lower heat; simmer, covered, for 30 minutes.
- Puree mixture in a food processor. Season with the salt and black pepper. Serve at room temperature.
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