INGREDIENTS

INSTRUCTIONS

To broil tomatoes:  Many Mexican recipes call for tomatoes to be asodos
(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 smooth 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.  Heat the oil, add the blended
tomatoes and salt, and cook over a  medium flame for about 8 minutes
until it has thickened and is well  seasoned.  Recipe By     : The
Cuisines of Mexico by Diana Kennedy  From:                            
Date: 05/28  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 255
Total Fat: 29g
Cholesterol: 0mg
Sodium: 1291.5mg
Potassium: 721.2mg
Carbohydrates: 14.4g
Fiber: 8.7g
Sugar: 2.4g
Protein: 9.3g