1 cup diced tomatoes (about 2 medium Roma tomatoes)
1 chipotle en adobo, minced
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry oregano
Combine all ingredients in a small pot and place over medium heat. Stir frequently until the tomatoes begin to release their liquid. Simmer until tomatoes are broken down and very soft. This happens quickly.
You can serve it warm (nice!) or refrigerate first. Keep refrigerated for 10 days.