| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Heavy cream |
| 8 |
lg |
Garlic cloves; unpeeled |
| 1 |
md |
Onion; unpeeled, halved crosswise |
| 3 |
lg |
Ripe; red tomatoes, about 2-3/4 lbs. total (up to 4) |
|
|
Salt |
|
3 |
days. Do not freeze. |
INSTRUCTIONS
Cook sown the cream in a small, heavy saucepan over med. heat until reduced
by about a third. Set aside. Heat a heavy cast-iron griddle or skillet over
high heat until a drop of water sizzles on contact. Roast the unpeeled
garlic cloves and onion, turning several times, until the garlic is dark on
all sides and somewhat softened and the onion is partly blackened and
fragrant. Set aside. Roast the tomatoes in the same way, turning several
times, until blistered on all sides. Let cool until cook enough to handle.
Peel the garlic and place in blender. Peel onion, and add to garlic. Peel
tomatoes directly over the blender to catch juice. and add to garlic and
onion. Puree on medium speed until smooth. Add the cream and process until
blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or
Posted to CHILE-HEADS DIGEST V4 #122 by Judy Howle <howle@ebicom.net> on
Sep 13, 1997
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