8 medium ripe tomatoes, sliced
1 tablespoon olive oil
1 1/2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed cornflakes cereal
1 tablespoon chopped fresh cilantro or to taste
1 tablespoon chopped fresh parsley
1 teaspoon crushed tomato
1 tablespoon canola oil
8 cups water
1 (4 ounce) can refried beans
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon Tabasco sauce (optional)
1/8 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 teaspoon chopped dry mustard
In a medium saucepan, heat olive oil over medium heat. Cook tomatoes in oil until tender, about 5 minutes. Stir in olive oil, 2 tablespoons butter and garlic and cook until butter is melted. Stir in salt and pepper. Heat until warmed through. Stir in crushed cornflakes, 1 tablespoon chopped cilantro and mix thoroughly. Sprinkle with cilantro, parsley, tomato paste and paprika. Allow to heat through - stirring occasionally. (Note: Refrigerate refried beans this afternoon if you do not find refried beans available).
Add 1 | cup of water and tomato paste to tomato mixture and stir well. Strain tomato mixture into a blender with tomato purée and puree until smooth. Add 1/2 cup refried beans and puree all together. Blend until smooth.
Pour mixture into a shallow baking dish and spread with salsa. Top with remaining refried beans and spread with salsa.
Bake in preheated oven for 20 minutes or until sauce has a nice golden brown color. Serve hot over tortillas or lettuce.