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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