Instructions: A good sauce doesnt have to be loaded with fat, just flavor. Today"s no fat, so ladle it on your beef, pork, poultry or fish and serve-up a savory dinner tonight.

You can control the heat of the sauce by adjusting the chiles you utilize.

Leave the seeds in the sauce for a hotter burst of flavor or carefully remove the seeds for a milder sauce.

Roast tomatoes over medium heat, turning until cooked in a heavy dry skillet for about 5-minutes. Transfer tomatoes to a cutting surface and cover with a kitchen towel to steam. When cooled, peal and chop coarsely.

Meanwhile, in the same skillet, toast chiles over medium heat until fragrant, about 20 to 30-seconds. Set chiles aside and cut into several pieces.

Heat oil in a heavy medium saucepan over medium heat. Add onion and mushrooms and cook, stirring often, until tender (approximately 2 to 3-minutes). Add garlic and oregano and cook for 1-minute more. Add broth, tomatoes and chiles and bring mixture to a boil. Reduce heat and cover, simmer for 30-minutes.

Transfer sauce to blend or food processor and puree. Pass sauce through a fine-meshed sieve and return to the saucepan. Heat thoroughly, stirring occasionally. Season with lemon juice, sugar, salt and pepper. Prepared sauce will refrigerate for 2-days or freeze for up to 6-months.

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