| Red Sauce for Black - Eyed Peas
8 ounces of olive oil
13 ounces of tomatoes, blanched, peeled and diced
3 - 4 cloves of garlic
1 teaspoon of sugar
1 teaspoon of cayenne pepper
1 teaspoon of fresh basil, finely chopped
2 teaspoons of dried oregano
3 ounces of vinegar
ground pepper
|
|
In a pan, heat the oil and sauté the tomatoes for 5 to 10 minutes, or until soft. Stir in the remainder of the ingredients except the vinegar. Simmer on low heat, stirring regularly, for 20 - 30 minutes until the sauce has thickened. Remove from the heat, stand for 3- 5 minutes and stir in the vinegar. cool and set aside or serve hot with black-eyed peas, plantains or boiled rice. Serves 7 |
