Simple Rustic Creamy Tomato Sauce

Preheat broiler. Set rack about 5 to 6 inches from heat.

Set out the tomatoes and chiles on a baking pan. Broil until tomatoes are lightly charred and skins are wrinkled and peeling off on both sides, approximately 5 to 7 minutes per side. Use tongs to rotate. Chiles will blacken and brown as well, and shrink down.

Let cool, then peel and coarsely chop tomatoes, saving juice. Remove seeds and stem, and coarsely chop the chilies and set aside with tomatoes. While tomatoes and chiles are broiling, sauté onion in 1 tablespoon oil in a sauce pan or cast iron skillet until very soft and lightly browned. Add garlic and cook for another minute Add onion-garlic mixture to tomato-chile mixture along with salt, and puree well in blender.

In same pan, heat 1 more tablespoon oil to very hot. Add puree to pan (it should sizzle and bubble) and cook for about 5 minutes. Stir continuously. Warning: it may splatter as well. Stir in broth and return to a boil, then lower heat and simmer for about 15 minutes, uncovered or until sauce begins to thicken.

Remove from heat and stir in crème fraiche. Season additionally with salt if necessary.

Special notes:

Alternately, if you like a smoother sauce, press through a moulex or mesh strainer before adding the crème fraiche. You can use a cast iron skillet for this sauce if you like. Or if you prefer, a heavy-bottomed sauce pan.