Roasted Tomato Sauce

Salsa de Tomate Asado

Preparation info
  • About

    4 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

I love the combination of smoothness (from the cream) and intensity (from the preliminary roasting of the vegetables). It’s a versatile sauce, which I serve also with Papadzules, pasta, crêpes, and roast or grilled pork.


  • cups heavy cream
  • 8 large garlic cloves, unpeeled
  • 1 medium-size onion, unpeeled,


Cook down the cream in a small, heavy saucepan over medium heat until reduced by about 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 asid