4 Roma tomatoes, broiled on an ungreased broiler pan about 4 minutes, until soft with brown spots 1/4 cup coarsely chopped white onion 1 clove garlic 1 tablespoon vegetable oil 6 cups chicken broth 1 sprig epazote

Step 1 In a blender, puree the tomatoes, onion and garlic to a smooth sauce. Place the oil in a large saucepan and add the tomato mixture. Cook about 5 minutes, until the sauce has reduced somewhat.

Step 2 Add the chicken broth and bring to a boil. Simmer for 10 to 15 minutes. Add the epazote during the last minute of cooking. Adjust the seasoning.

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