1 red onion, sliced thin
2 dried chiles, such as chiles de arbol
2 cloves garlic, sliced
2 sprigs basil
2 sprigs oregano
6 yellow tomatoes (about 2 pounds)
Salt and freshly ground black pepper
2-1/2 cups chicken broth
2 cups extra-virgin olive oil
In a stainless steel roasting pan, scatter the red onion, chiles, garlic and fresh herbs. Core the yellow tomatoes and place them on top of the
vegetables. Season tomatoes liberally with salt. Pour over the broth and the olive oil. The liquid should almost but not quite cover the tomatoes.
Cook in a 400?F oven for 1 to 1-1/2 hours, until the tomatoes are blistered and cooked through. The cooking time will depend greatly on the ripeness and size of the tomatoes. When they are done, remove the pan from the oven and pour the whole mixture into a blender. Process the mixture until it is a smooth puree. Add salt and pepper as needed and set aside.