cook and stir 4 minutes or until softened. Add tomato, tomato paste and
garlic. Cook and stir 2 minutes. Stir in remaining ingredients. Cover and
simmer over low heat 15 minutes.
3. Uncover skillet; cook over medium-low 3 minutes until most of liquid has
evaporated. Skim and discard fat. Stir in almonds. Let stand until cool
enoough to handle. Makes about 2 cups.
Posted to EAT-L Digest by "Sandra Luke. user" <Aquasea221@AOL.COM> on Sep
18, 1997
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