| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Veracruz |
Latimes3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 5 |
|
Garlic cloves; peeled |
| 1 |
|
Onion; chopped fine |
| 2 |
lb |
Tomatoes; chopped fine |
| 12 |
lg |
Capers -; (to 15) |
|
|
(or 1 tspn small capers) |
| 12 |
|
Pimiento-stuffed olives |
| 2 |
|
Canned jalapenos – (to 3); tops and seeds |
|
|
Removed; sliced thin lengthwise |
| 2 |
|
Bay leaves |
| 2 |
|
Fresh chopped thyme sprigs |
|
|
(or 1/4 tspn dried thyme) |
| 2 |
|
Fresh chopped marjoram sprigs |
|
|
(or 1/4 tspn dried marjoram) |
| 2 |
|
Fresh chopped Mexican oregano sprigs |
|
|
(or 1/4 tspn dried crumbled Mexican |
|
|
Oregano) |
|
|
Salt |
INSTRUCTIONS
Heat olive oil in heavy-bottomed saucepan with lid over medium-high heat
until fragrant. Add 3 garlic cloves and cook until golden on all sides to
flavor oil. Remove and discard garlic. Mince 2 remaining garlic cloves and
add to pan along with onion. Cook, stirring often, until onion is
translucent, about 3 minutes. Add tomatoes, stir well and cook, stirring
occasionally, 15 minutes. Add capers, olives, jalapenos, bay leaves, thyme,
marjoram and Mexican oregano. Cook, partially covered, until thickened,
about 30 minutes. Add salt to taste. Remove and discard fresh herbs and bay
leaves, if using. Yields 3 to 3 1/2 cups.
Each tablespoon: 17 calories; 19 mg sodium; 0 cholesterol; 1 gram fat; 1
gram carbohydrates; 0 protein; 0.16 gram fiber.
Recipe Source: Los Angeles Times - 10-21-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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