Peel 4 medium tomatoes and cut into 6 wedges per tomato. Add Tomatoes and heat through. Continue to heat, stirring gently, just until butter melts. Season to taste with salt and pepper. Roast 2 plum or roma 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. Set chiles aside and cut into several pieces. Heat 1 Tbs. Add broth, prepared tomatoes and roasted chiles and bring mixture to a boil. Reduce heat and cover, simmer for 30-minutes.