Category:
Soups

Seasons:
November, October, September, August, July, June, May, April, March

Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press

Super easy

1 1/4 pounds tomatoes, toasted
1 thick slice medium white onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tablespoons melted lard or vegetable oil
1 cups broth from the stuffing meat, approximately
Salt to taste

Caldillo de Tomate Rojo (Tomato Broth) Directions

Put a few of the tomatoes into the blender with the onion and garlic and blend well. Gradually add the rest of the tomatoes and blend again to a fairly smooth mixture.

Heat the lard in a wide pan, add the tomato mixture and cook over medium heat until well seasoned and reduced and thickened slightly, about 5 minutes.

Add the broth with salt as necessary and continue cooking for a further 5 minutes.