1 tablespoon oil 3 garlic cloves, diced 1/2 teaspoon dried Mexican oregano 1/2 onion, chopped 2 teaspoons vinegar 1 green bell pepper, seeded and diced 1 (28-ounce) can whole peeled tomatoes 2 whole canned green chiles, diced 1/2 cup chicken broth 1/4 teaspoon black pepper 2 bay leaves Salt

Step 1 In a large saucepan over medium heat, heat the oil. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes (and their juice), chiles and broth. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.

Step 2 Reduce the heat to a gentle simmer and continue to cook, stirring frequently, until the vegetables have softened and the tomatoes start to break apart, about 25 minutes.

Step 3Remove from heat, discard the bay leaves, and mash the tomatoes with a potato masher or whisk until you have a coarse sauce. Season again to taste. Set aside in a warm place.

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