| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
lb |
Tomatoes; Very Ripe |
| 2 |
tb |
Olive Oil |
| 1 |
|
Clove Garlic |
| 1 |
c |
Beef Stock |
| 1 |
|
Bay Leaf; Crumbled |
| 1/2 |
tb |
Parsley; Freshly Chopped |
| 1 |
tb |
Oregano |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Thyme |
|
|
Salt; To Taste |
|
|
Optional |
| 12 |
|
Green Olives; Pitted And sliced |
INSTRUCTIONS
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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