Basque Tomato Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup olive oil | 8 cloves garlic, peeled and crushed | 2 cups peeled and diced yellow onion |
| 1-1/2 cups cored, seeded, and diced green bell pepper | 3 cups diced very ripe tomatoes | 1 4-ounce can whole green chiles, Mexican style, pureed |
| 1/4 cup chopped parsley | 5 cups beef stock or use canned | salt and freshly ground black pepper to taste |
| 1 | In a 6-quart saucepot saute the garlic, onion, and green pepper in the oil until tender. Add the tomatoes, pureed chiles, and parsley and simmer until very tender. Add beef stock. Cover and simmer 1 hour. Uncover and simmer 1 hour more to reduce and thicken the sauce. Stir occasionally. Salt and pepper to taste. |