Yield: 6 servings
|\N \N||See part 1|
Comments: To roast a tomato, heat a dry skillet or griddle over high heat.
Roast them whole, turning when the bottom is slightly charred, until it is golden brown with charred patches, but not burned (the fresh will be quite mushy). Leave the skin on.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6244 broadcast 04-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.