| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg09 |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ripe tomatoes |
| 3 |
T |
Vegetable oil, about |
| 1 |
t |
Dried oregano, pref. Mexican |
| 15 |
|
Cloves garlic, unpeeled |
|
|
Salt |
INSTRUCTIONS
Toss the tomatoes with a little oil to coat them, then grill, broil,
or sear in a heavy skillet until wrinkled and charred in places. Toast
the oregano in a dry skillet until fragrant then remove to a dish.
Toss the garlic cloves with enoguh oil to coat lightly, then put them
in the same skillet. Cover and cook over medium heat, shaking the pan
occasionally, until browned on the outside and tender when pressed.
Peel the garlic when cool enough to handle. Puree the tomatoes and
garlic in a blender until smooth. Heat 2 tbsp oil in a deep skillet
over medium-high heat. Pour in the tomato sauce and add the oregano.
Simmer the sauce, stirring frequently, until it's thickened, about 10
minutes. Season with salt to taste. Variation: Grilled Tomato Sauce
with Chiles. Toast 2 ancho chiles in a 300øF oven until puffed and
fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear
the pods into pieces, and puree in a blender with the tomatoes and
garlic. Makes 3 cups. Recipe by: Vegetarian Cooking for Everyone by
Deborah Madison Converted by MM_Buster v2.0l.
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