To broil tomatoes: Many Mexican recipes call for tomatoes to be asodos (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 smooth 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. Heat the oil, add the blended tomatoes and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned. Recipe By : The Cuisines of Mexico by Diana Kennedy From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 245 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 23.1mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.6g|
|Protein 0.1g||0 %|
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Calories per serving: 245
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