Salsa de tomate

Yield: 1 Servings

Measure Ingredient
1 Onion
2 pounds Tomatoes; Very Ripe
2 tablespoons Olive Oil
1 Clove Garlic
1 cup Beef Stock
1 Bay Leaf; Crumbled
½ tablespoon Parsley; Freshly Chopped
1 tablespoon Oregano
1 teaspoon Sugar
¼ teaspoon Thyme
Salt; To Taste
Optional
12 Green Olives; Pitted And sliced

Chop the onion well. Singe the tomatoes over an open flame and peel and chop them. Heat oil and saute the onion and clove of garlic until onion is soft and transparent but not brown. Discard garlic. Add Tomatoes, stock, bay leaf, parsley, oregano, sugar, thyme and salt to taste. Cook until slightly thickened. Add the olive rings

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