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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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__Roasting Tomatoes |
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Print this Recipe Tomatoes are very often oven-roasted, broil-roasted, or roasted directly in a skillet or on a Mexican comal--a flat metal or clay griddle. Roasting tomatoes before adding them to a dish concentrates the flavor and adds extra body to the dish. Sometimes the skins are removed before you add the tomatoes to the dish, and sometimes not, for the charred skins will add flavor, too. Be sure to add to the dish any juices that accumulate in the roasting pan. To oven roast, preheat the oven to 400°. Put the whole tomatoes on a foil-lined pan or baking sheet, and roast for about 40 minutes, or until the tomato skins are lightly charred and wrinkled, and the tomatoes are very soft. To broil-roast, preheat the broiler. Put the tomatoes on a foil-lined baking sheet, and roast the tomatoes about 5 inches from the hot broiler, turning once or twice, for about 10 to 15 minutes, or until the tomatoes are charred and soft. To pan-roast, heat a dry skillet or Mexican comal, over medium heat. Put the tomatoes directly on the hot pan surface, and roast, turning occasionally, until the skins blacken, and the tomatoes soften. Pan roasting is rather messy, so I do as restaurateur and cookbook author Rick Bayless does--I put a piece of foil on the pan before adding the tomatoes. It prevents having to clean burned tomato juices from the pan. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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