Vegetables Recipes - Broiled Tomato Sauce Recipe

Ingredients 

• 1 onion

• 1 tablespoon olive oil, plus more for brushing

• 4 garlic cloves, un peeled

• 1-2 serrano chilies (optional)

• 12 plum tomatoes, such as 'Sheriff' or 'Italian Gold'

• 1/2 teaspoon salt

• freshly ground black pepper

Makes about 2 cups

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Method:

1. Preheat a hot broiler. Cut the onion across into thick rings about 1/2 inch thick. Insert toothpicks from the outer edge to the center to hold the rings in place.

2. Brush lightly with oil and place in a broiler pan with the garlic, chilies if you are using them, and tomatoes.

3. Place under the preheated hot broiler, turning the tomatoes regularly and the onion rings once, until the garlic feels soft and the rest of the vegetables are lightly blackened.

4. Peel the garlic and chilies, and remove the chili seeds. Leave the tomatoes un peeled.

5. Transfer everything to a blender or food processor and process until smooth. Push through a sieve, pressing with the back of a spoon to extract as much liquid as possible.

6. Heat the tablespoon of oil in a skillet over a moderate heat. Add the puree with the salt and pepper, and cook over high heat for a few minutes, until slightly thickened.

Note: The sauce may be thinned with chicken or vegetable stock if you wish. It is good with Chiles Rellenos and broiled fish or meat. With the chilies included, the sauce perks up cooked grains or root vegetables and is excellent with fettuccine or other flat noodles.