INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 648.6mg
Potassium: 852.8mg
Carbohydrates: 18.1g
Fiber: 4.5g
Sugar: 10.8g
Protein: 3.5g