Salsa De Jitomate Cocida Cooked Tomato Sauce
Serving Size : 1
Ingredients for prepare Salsa De Jitomate Cocida Cooked Tomato Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | medium | tomatoes - broiled |
| 1/4 | | onion - roughly chopped |
| 1 | small clov | garlic - peel & roughly chop |
| 2 | tablespoons | peanut oil |
| 1/4 | teaspoon | salt - or to taste |
recipe Salsa De Jitomate Cocida Cooked Tomato Sauce
To broil tomatoes: Many Mexican recipes call for
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tomatoes to be asodos (roasted). Traditionally they are put onto a hot comal
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and cooked until the skin is wrinkled and brown and the flesh is soft right through - this takes about
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20 to 25 minutes for an 8-ounce tomato. However, since this method is very messy, it is
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best to line a shallow metal pan with foil and put the
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tomatoes in it. Place them under a hot broiler - do not have
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the flame too high or the tomato will burn without cooking through -
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and turn them from time to time so that they cook through evenly - the
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skin will be blistered and charred. A medium tomato will take about 20 minutes.
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Blend the tomato, skin, core, and seeds to a fairly smooth sauce. The skin
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and core give both body and flavor to the sauce. And never mind if
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the skin is charred: that adds character, too. If the skin is very badly blackened
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and hard in places, then remove a little of it. This method of cooking tomatoes makes
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for a very rich-flavored sauce. Heat the oil, add the blended tomatoes and salt, and cook
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over a medium flame for about 8 minutes until it has thickened and is well seasoned.
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