• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Broiled Tomatoes (Mexican)

  • Recipe Submitted by on

Category: Mexican, Sauces

 Ingredients List

  • 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 rich-flavored sauce. FromThe Cuisines of Mexico
by Diana Kennedy, 1972.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?