Tomatoes

Medium heat for 10–15 minutes for small or medium tomatoes, 15–20 minutes for large ones. They should be started stem end down, which helps keep in the juices. Turn frequently. When they are blistered and blackened all over, set aside in a bowl to catch the juices, until cool enough to handle. Peel off the charred skin, not worrying about getting every bit. The flavorful juices should be added to the dish along with the tomato pulp.