Yield: 1 servings
|3 mediums||Tomatoes -- broiled|
|¼||Onion -- roughly chopped|
|2 tablespoons||Peanut Oil|
|¼ teaspoon||Salt -- or to taste|
|Garlic -- peel & roughly|
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