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Name: Broiled Tomatoes (Mexican)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: Tomatoes

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INGREDIENTS

Tomatoes

Servings

INSTRUCTIONS

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Broiled Tomatoes (Mexican)

Tomatoes

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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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