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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