Thanks to the fresh tomato and dried chiles, this recipe yields a velvety, flavorful sauce that is so much better than canned ... Add 4 cups water, 2 medium Roma tomatoes (keep them whole ...

so don't worry that something is going wrong. Just keep watching, swirling the pot occasionally, until it becomes amber. Make ahead: The sauce can be made up to 1 week ahead. Let cool and ...

you might want to double the recipe so you have some for a meal now and some for one later. This brightly hued sauce adds richness, color and fragrant flavor to just about any protein — shrimp ...

The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving.