2 lb Large, firm, ripe tomatoes

      1 lg Long, red, dried New Mexican

           -chile (about 1 1/2 ounces)
      1 tb Olive oil

      2 md Garlic cloves, chopped fine

      1 ts Sugar

      1 ts Dried oregano

  1 1/2 tb Fresh cilantro, chopped

           Cooked Pasta
  Preheat oven to 500. With a fork, pierce the tomatoes near their stem
  ends. Put them in a baking pan lined with aluminum foil. Put the chile in
  a separate foil-lined pan. Put both pans in the oven.
  Roast the chile until it turns evenly dark brown, 5 to 7 minutes. Remove
  it from the oven and set it aside. Continue roasting the tomatoes until
  their skins are evenly blackened, about 45 minutes.
  With your hands, split open the chile and remove its stem and seeds. Break
  its flesh and skin into a food processor fitted with the metal blade.
  Pulse the machine on and off several times until the chile is finely
  chopped.
  Add the tomatoes to the processor, including their skins and any juices
  that have collected in the pan. Pulse the machine until the tomatoes are
  chopped to a coarse puree.
  In a large saucepan or skillet, heat the oil with the garlic over moderate
  heat. When the garlic begins to brown, add the tomato-chile mixture and
  stir in the sugar and olive oregano. Simmer until thick but still slightly
  liquid, about 5 minutes.
  Stir in the cilantro and serve over cooked pasta.