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Receta Salsa De Jitomate Cocida (Cooked Tomato Sauce)
by Global Cookbook

Salsa De Jitomate Cocida (Cooked Tomato Sauce)
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Ingredientes

  • 3 med Tomatoes broiled
  • 1/4 x Onion roughly minced
  • 1 sm Clove Garlic peel & roughly chop
  • 2 Tbsp. Peanut Oil
  • 1/4 tsp Salt or possibly to taste

Direcciones

  1. To broil tomatoes:Many Mexican recipes call for tomatoes to be asodos (roasted).
  2. Traditionally they are put onto a warm comal and cooked till the skin is wrinkled and brown and the flesh is soft right through - this takes about 20 to 25 min for an 8-oz 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 warm broiler - don't have the flame too high or possibly the tomato will burn without cooking through - and turn them from time to time so which they cook through proportionately - the skin will be blistered and charred. A medium tomato will take about 20 min. 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: which 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.
  3. Heat the oil, add in the blended tomatoes and salt, and cook over a medium flame for about 8 min till it has thickened and is well seasoned.
  4. NOTES :