Recipe - 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 throughthis 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 broilerdo not have the flame too
high or the tomato will burn without cooking throughand turn them from
time to time so that they cook through evenlythe 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 richflavored sauce. FromThe Cuisines of Mexico
by Diana Kennedy, 1972.

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