TOMATO BROTH
1 1/4 lb. tomatoes, peeled and
seeded
1/4 medium onion, chopped
2 cloves garlic
1/4 c. oil
3 c. chicken broth
4 whole cloves
6 peppercorns
2 bay leaves
2 to 2 1/2 cinnamon sticks
1/4 tsp. thyme
salt
Combine tomatoes, onion and garlic in blender and blend
to make a paste. Heat oil in skillet. Add paste and cook for
3 minutes to blend flavors. Add chicken broth, cloves, pepper-
corns, bay leaves, cinnamon sticks, thyme and salt to taste.
Bring to a boil and simmer, uncovered, for 30 minutes. Strain
out spices and serve with chili rellenos. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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