Recipe - Salsa De Jitomate Cocida (Cooked Tomato Sauce)

3 md Tomatoes broiled
One fourth Onion roughly chopped
1 small Clove
Chop
2 tablespoon Peanut Oil
One fourth teaspoon Salt or to taste
Garlic peel & roughly

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 8ounce 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 richflavored 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