Yucatán Tomato Sauce Food

YUCATáN TOMATO SAUCE

Steps:

• 1. Line a baking sheet with foil. Put the tomatoes on the baking sheet, and broil them under an oven broiler, about 5 inches from the heat until the skins are lightly charred, about 6 to 8 minutes. Turn the tomatoes over with tongs to char all sides as evenly as possible. Remove and discard the cores. Put the tomatoes in a blender jar with the skins on. Add the serrano peppers, and blend until smooth. Reserve in the jar. 2. In a medium pan, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the reserved tomato mixture, salt, and pepper. Cook the sauce partially covered, stirring frequently, over medium-low heat about 15 minutes, or until thoroughly cooked and the flavors are blended. Adjust seasoning, if needed. The sauce keeps for 5 or 6 days refrigerated, or can be frozen up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YELLOW TOMATO PASTA SAUCE

Steps:

• heat olive oil and all spices and basil in saute pan.
• cut up tomatoes; any size is fine.
• simmer on low for an hour.
• tomatoes will start to break down.
• stir and press them while they cook.
• Cook for about ten minutes if you are pressed for time or an hour for full flavor.
• pour or toss over pasta.
• top with good quality shaved italian cheese.