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Pan con Tomate

Tomato Risotto

Tita's Arroz con Leche

Our friend Adolfo suggested this recipe, as he compared the tartness of tomatillos to the tartness of plums. He is right- tomatillos can be easily swayed to the sweet side with just a touch of sugar. This sauce goes perfectly over a sweet corn cake with cape gooseberries as a garnish.

1 tablespoon butter
2 cups tomatillos, husked and roughly chopped
1 sprig of basil, rinsed
½ cup sugar

Melt the butter in a small saucepan over medium heat. Add the chopped tomatillos and a few spoonfuls of water. Bring to a simmer and add the sugar. Cook over medium high heat and crush with a wooden spoon. Add the basil sprig, leaves and all, and keep cooking until the tomatillo is soft and cooked through, but not dry. Remove the basil, transfer to a blender and puree until smooth. Return to the heat and keep warm until ready to serve.