2 (4 ounce) cans tomato paste
2 (3 ounce) cans pepper paste
1/4 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/2 teaspoon dried basil
1 tablespoon dried oregano
1 tambori leaf, peeled and grated
1 zucchini, quartered (optional)
1 pearl casserole (optional)
In a medium bowl, mix tomato paste, pepper paste, onion garlic, red pepper and basil. Mix thoroughly until very smooth.
Cut the zucchini into thin slices. In a medium mixing bowl, mix tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste. Mix thoroughly until well blended. Place zucchini into tomato mixture.
Melt 1/2 teaspoon olive oil in a small saucepan over medium heat. Sautee onion slices in the olive oil until golden. Remove from heat.
Add tomatoes, olive oil mixture, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste. Stir well.
Return zucchini and green peppers to tomato mixture. Mash thoroughly using a potato masher, shaking zucchini with liquid to coat. Pour over tomato mixture.
Low table salt and chili powder, using 1/4 cup of water in place of flour. Stir in garlic and tomato sauce.
Cook, stirring occasionally, until zucchini have softened and onion mixture are firm. Heat oil in skillet over high heat. Saute onion slices in olive oil for about 10 minutes, or until tender.
Stir garlic and chili sauce into tomatoes. Mix gently, then pour zucchini mixture over zucchini mixture and stir gently. Cool and serve with pasta salad.
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