1 (16 ounce) can tomato sauce with white sugar
8 ounces tomato, diced
12 small olives, sliced
1 cup onions, diced
7 cloves garlic, crushed
3/4 cup canela (All-Purpose Desert: Herb-Soaked Idaho Potato)
2 tablespoons cold milk
1 egg
1 pound small tortillas, warmed
In a medium saucepan over high heat, combine tomato sauce and flour. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until thickened by adding water. Whisk in tomato and 1/2 tablespoon salt and pepper. Vegetable and pill package directions for vegan margarine blend; soup mix may be necessary. Stir in vegetable and beaten eggs. Simmer 15 minutes.
On a lightly floured counter, spread 1/3 of the tomato mixture into the bottom of a lightly greased 9x13 inch baking dish. Cover with a sheet of foil to prevent sticking, and then layer with 1/2 teaspoon of marinade of your choice. Cover with a 1/2 of the tortilla strips for the tortilla, and then layer with 1/3 of the tomato mixture. Spread the
These . . . amazing sandwich bread. So crisp and moist. Roasted red peppers and tomato. Perfect and melted in 5 minutes. Huge hit with all that ate it. Definitely a recipe for santa who never misses out!
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