I can't get enough of plantains, which is a good thing because Colombians eat them by the mocilla-ful. Over the course of this series, they'll show up in multiple forms. Black-skinned and sweet, roasted with guava paste and cheese, green-skinned and starchy, boiled into a thick soup, or shaped into cups and filled with ceviche. This week, however, we're talking patacones, which, depending on exactly where you are, are also called tostones.
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[Photographs: J. Kenji Lopez-Alt] Note: It's not necessary to peel or seed the tomatoes if you don't mind skin and seeds in your finished sauce. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where...