A few months ago I had my first taste of the “salad” in the supermarket, and it was wonderful.
I bought two small plates of the classic Mexican salad and three small plates for $1 each, and a couple of dishes for $2.50.
This year I am hoping to make some of the same salad, but with a few more ingredients.
The main ingredient, fresh tomatoes, is a simple, inexpensive ingredient that anyone can find.
You can use a can of diced tomatoes for a bit of flavor, but canned tomatoes are just as tasty.
I have two of these and I am planning on making a batch of the recipe for dinner, but I have to say that I think it will be a lot easier this time around.
First, let’s make the tomatoes.
You’ll need about 12-14 tomatoes, about one pound each.
For the sauce, I decided to add two tablespoons of soy sauce and a tablespoon of olive oil, then cook it in the microwave for about 30 seconds.
The result is a thick sauce with a nice hint of tomato flavor.
I’m going to make two batches of the sauce.
One batch will be for serving at dinner, while the other will be served at lunchtime.
The tomatoes should be about 4 inches apart.
For this recipe, I am going to use a whole head of garlic and a whole onion, but you can use whatever garlic you like.
You will also want about one-half cup of fresh parsley and a teaspoon of oregano.
The onion should be finely diced.
For the salad, I used fresh romaine lettuce, but any fresh lettuce would work.
I chose a few large romaine leaves and cut them into thin strips.
I also used fresh basil leaves for flavor, and chopped cilantro.
I used a medium cucumber and some fresh tomatoes.
I added a few sliced cucumber to the salad to make it even sweeter.
The sauce is a great way to use up a little of the fresh ingredients.
I will also use some of that vegetable stock, but that will be used in the next recipe.
Here is the recipe: 1.5 pounds romaine (about 12 ounces each)1/2 onion, chopped1 1/2 cups tomato paste1/4 teaspoon olive oil2 tablespoons soy sauce1 tablespoon olive oil1/3 cup fresh basil, chopped2 teaspoons oreganoid, salt, pepper, and pepper flakesFresh tomatoes, chopped fresh basil2 tablespoons cilantro1/8 cup tomato sauce2 tablespoons fresh cumin, ground to taste1/16 teaspoon cayenne, to taste 1 cup sliced cucumbers, halved1 cup fresh parsleys, halving1/6 cup fresh thyme leaves2 tablespoons tomato puree1/5 cup dried basil leaves2 cups chopped fresh oreganoids, dried to taste2 tablespoons dried oreganolol, salt to tasteMethod: 1.
Cook the tomatoes in a pan.
Heat olive oil in a large skillet over medium heat.
Add the onion and cook for 3-5 minutes.
Add tomatoes and cook 2-3 minutes more.
Add tomato paste and stir to combine.
Add soy sauce, soy sauce mixture, and olive oil.
Add remaining ingredients, tomatoes, and tomatoes.
Cook until tomato sauce is thickened, about 5-6 minutes.
Taste and season with salt and pepper.
Serve at once.
Note: For a little extra flavor, add some fresh parsly and basil leaves to the recipe.
If you want a more mild, tomato-y version, omit the oreganiol and cayennes and add some cumin and oreganols.
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