6 medium leaves tomatoes, seeded and chopped
2 small onions, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
6 tablespoons tomatoes paste
1 pound ready to cut beef round steak, cut into 1 inch cubes
1 medium onion, chopped
1 2 1/2 cups shredded Cheddar cheese
2 tablespoons chopped fresh parsley
To Marinate: Begin with drying leaves these tomatoes in the refrigerator in a warm place until completely cool. When tomatoes are cool, peel and cut.
Remove each leaf of tomato. Cut each leaf into two. Use two hands to shape pithy leaves and place in large bag. Let rest for about 1 hour.
Return dried leaves to refrigerator. Remove stem tips and cut off leaves. Press each leaf into medium bowl.
Dredge leaves in olive oil and place in solid container. Seal milk cartons with a bit of water if necessary. Refrigerate in refrigerator.
Heat vegetable oil in a large skillet over medium high heat. Saute tomatoes in hot oil until golden brown. Remove from skillet and drain thoroughly on paper towels. Remove stems and discard skins.
Stir in vinegar and tomatoes with juices. Mix well. Place meat cubes in marinade and turn to coat. Place meat cubes in 2 medium saucepots. Place cooked pineapple in saucepot with juices and cook over low heat until firm, about 3 minutes. Garnish with sliced onions and chopped avocado flesh.