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3 plum tomatoes, halved

Canola oil

Kosher salt and freshly ground black pepper 

2 tablespoons red wine vinegar 

2 teaspoons chipotles in adobo

3 cloves garlic, chopped 

1 small Spanish onion, roughly chopped 

1/4 cup fresh cilantro leaves 

1 tablespoon dried Mexican oregano 

1 cup 2-percent or nonfat Greek yogurt