Name: Broiled Tomatoes (Mexican)
Ingredients: Tomatoes

Christ has ascended upon high. Think you He would have returned thither with unexpiated sin red upon His garments? Do you suppose He would have ascended to the rest and to the reward of an accomplished work? What! sit at his Father’s right hand to be crowned for doing nothing, and rest until His adversaries are made his footstool, when He has not performed his Father’s will! Absurd! Impossible! His ascension in stately pomp, amidst the acclamations of angels, to the enjoyment of His Father’s continued smile, is the sure proof that the work is complete.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Sauces	1	Servings

INGREDIENTS

Tomatoes

INSTRUCTIONS

Many Mexican recipes call for tomatoes to be asados (roasted).
Traditionally they are put onto a hot comal and cooked until the skin is
wrinkled and brown and the flesh is soft right through--this takes about 20
to 25 minutes for an 8 ounce tomato.  However, since this method is very
messy, it is best to line a shallow metal pan with foil and put the
tomatoes in it.  Place them under a hot broiler--do not have the flame too
high or the tomato will burn without cooking through--and turn them from
time to time so that they cook through evenly--the skin will be blistered
and charred.  A medium tomato will take about 20 minutes.  Blend the
tomato, skin, core, and seeds to a fairly smoothe sauce.  The skin and core
give both body and flavor to the sauce.  And never mind if the skin ~is-
charred; that adds character, too.  If the skin is very badly blackened and
hard in places, then remove a little of it.  This method of cooking
tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico
by Diana Kennedy, 1972.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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