SALSA DE TOMATE ASADO (ROASTED TOMATO SAUCE)

SALSA DE TOMATE ASADO (ROASTED TOMATO SAUCE) image

Yield 4 cups

Number Of Ingredients 5

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1-1/2 cups heavy cream
8 large garlic cloves, unpeeled
1 medium onion, unpeeled, halved crosswise
3-4 large ripe, red tomatoes
salt

Steps:

Cook down the cream in a small, heavy saucepan over medium heat until reduced by abuot a third. Set aside. Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside. Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until just cool enough to handle. Peel the garlic cloves and place in a blender. Peel the onion, rubbing away any charred bits, and add to the garlic. Peel the tomatoes directly over the blender so as not to lose any juice and add to the garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Can be stored, tightly covered, in the refrigerator for 2 to 3 days. Doesn't freeze well.