Recipe courtesy of Diana Kennedy

Salsa de Jitomate Cocida: Cooked Tomato Sauce

Name: Salsa de Jitomate Cocida: Cooked Tomato Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: about 2 cups
Cuisine: mexican
Ingredients: 3 medium tomatoes (about 1 pound), broiled; 1/4 onion, roughly chopped; 1 small clove garlic, peeled and roughly chopped; 2 tablespoons peanut or safflower oil; 1/4 teaspoon salt, or to taste

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: about 2 cups

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Ingredients

3 medium tomatoes (about 1 pound), broiled

1/4 onion, roughly chopped

1 small clove garlic, peeled and roughly chopped

2 tablespoons peanut or safflower oil

1/4 teaspoon salt, or to taste

Directions

Blend the tomatoes, onion, and garlic to a fairly smooth sauce (it should have some texture).
Heat the oil, add the sauce and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.

Recipe excerpted from The Cuisines of Mexico by Diana Kennedy: Harper and Row, Publishers, Inc., 1972