Broiled tomatoes (mexican)
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Broiled tomatoes (mexican)
  Tomatoes    Sauces    Mexican  
Last updated 6/12/2012 1:10:52 AM. Recipe ID 38249. Report a problem with this recipe.
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      Title: Broiled tomatoes (mexican)
 Categories: Mexican, Sauces
      Yield: 1 Servings
  Many Mexican recipes call for tomatoes to be asados (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 smoothe 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. FromThe Cuisines of Mexico by
  Diana Kennedy, 1972.

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Recipe ID 38249 (Apr 03, 2005)

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