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 | Clove |
Chop
salsa de jitomate cocida cooked tomato sauce |
| 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 tomatoes to be asodos
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(roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and
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brown and the flesh is soft right through - this takes about 20 to 25 minutes
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for an 8-ounce tomato. However, since this method is very messy, it
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is best to line a shallow metal pan with foil and put the tomatoes in it.
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Place them under a hot broiler - do not have the flame too high or the tomato will
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burn without cooking through - and turn them from time to time so that they
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cook through evenly - the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend
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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
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if the skin is charred: that adds character, too. If the skin is very
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badly blackened and hard in places, then remove a little of it.
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This method of cooking tomatoes makes for a very rich-flavored sauce. Heat the oil, add
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the blended tomatoes and salt, and cook over a medium flame for about 8 minutes until it
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has thickened and is well seasoned. Recipe By : The Cuisines of Mexico
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by Diana Kennedy From: Date: 05/28
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