1 pound cashews
1 teaspoon salt
1 1/2 tablespoons olive oil
2 large tomatoes, diced
1 medium onion, diced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried mint
1/2 teaspoon dried salt
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
2 tablespoons paprika
1 green bell pepper, seeded and cut into 1/4 inch slices
1 1/2 tablespoons red wine vinegar
1/4 teaspoon black pepper
8 ounces heavy cream
In a large skillet, heat olive oil over medium heat. Saute the tomatoes, onion, parsley, oregano, basil, mint, salt, garlic powder, thyme, basil, paprika and vinegar in olive oil until browned. Reduce heat to low and cook, stirring occasionally, 30 minutes.
Stir cream into tomato mixture and heat through. Serve chilled.