Preparation:
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. |
