Light Tomato Sauce Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
2 lbs: Ripe plum tomatoes,
3: Garlic cloves, minced
3 tbsp: Lard or vegetable oil,
Salt,
1 cup: Onions, finely chopped
1 pinch: Sugar, opt
Directions:
(caldillo de tomate)
1. Heat a cast-iron griddle or a large heavy skillet until very hot.
Add the tomatoes and cook, t urning, until blackened and blistered
all over, about 5 minutes. Transfer to a plate and let cool slightly.
2. Working over a bowl to catch the juices, peel the tomatoes.
Squeezr them between your fingers to break into large chunks; do not
seed.
3. In a heavy medium nonreactive saucepan, heat the lard until very
hot but not smoking. Add the onions and garlic and cook over high
heat, stirring, for 1 minute. Lower the heat to moderate and cook,
stirring occasionally, until the onions are translucent and slightly
softened, about 5 minutes. Stir in the tomatoes. Bring to a simmer
and cook for 5 minutes. Season with salt. If the sauce seems too
tangy, add the sugar. Remove from the heat and let cool.
4. Transfer the tomato sauce to a blender and puree. Strain the sauce
through a sieve set over a bowl, pressing against the solids with a
wooden spoon to force through as much of the puree as possible. The
sauce can be refrigerated, covered, for up to 3 days or frozen for up
to 1 month.
Note: you can enrich the sauce after it is made by sauting it in one
or two tablespoons of lard or butter just before using it.
Building Block: A good tomato sauce is crucial in Mexican cooking.
Roasting the tomatoes adds a smoky flavor to the sauce. You can also
season the sauce with chilies, herbs and spices (for example, bay
leaves, cloves, cumin or Mexican oregano)
Uses: Serve with stuffed poblanos or as a pasta sauce. Use as a
braising liquid for fish, poultry or meat (great with meatballs), as
the base of a stew or as you would any tomato sauce. Stir into soups
for added flavor.
Lessons from Zarelas Kitchen by Zarela Martinez
Food and Wine Magazine Dec 1994
Submitted By DIANE LAZARUS On 12-18-94
Source from luhu.jp
1. Heat a cast-iron griddle or a large heavy skillet until very hot.
Add the tomatoes and cook, t urning, until blackened and blistered
all over, about 5 minutes. Transfer to a plate and let cool slightly.
2. Working over a bowl to catch the juices, peel the tomatoes.
Squeezr them between your fingers to break into large chunks; do not
seed.
3. In a heavy medium nonreactive saucepan, heat the lard until very
hot but not smoking. Add the onions and garlic and cook over high
heat, stirring, for 1 minute. Lower the heat to moderate and cook,
stirring occasionally, until the onions are translucent and slightly
softened, about 5 minutes. Stir in the tomatoes. Bring to a simmer
and cook for 5 minutes. Season with salt. If the sauce seems too
tangy, add the sugar. Remove from the heat and let cool.
4. Transfer the tomato sauce to a blender and puree. Strain the sauce
through a sieve set over a bowl, pressing against the solids with a
wooden spoon to force through as much of the puree as possible. The
sauce can be refrigerated, covered, for up to 3 days or frozen for up
to 1 month.
Note: you can enrich the sauce after it is made by sauting it in one
or two tablespoons of lard or butter just before using it.
Building Block: A good tomato sauce is crucial in Mexican cooking.
Roasting the tomatoes adds a smoky flavor to the sauce. You can also
season the sauce with chilies, herbs and spices (for example, bay
leaves, cloves, cumin or Mexican oregano)
Uses: Serve with stuffed poblanos or as a pasta sauce. Use as a
braising liquid for fish, poultry or meat (great with meatballs), as
the base of a stew or as you would any tomato sauce. Stir into soups
for added flavor.
Lessons from Zarelas Kitchen by Zarela Martinez
Food and Wine Magazine Dec 1994
Submitted By DIANE LAZARUS On 12-18-94
Source from luhu.jp