2 cups beets
2 pounds medium-large onions
12 ounces thinly sliced tomatoes
2 tablespoons vegetable oil
4 tablespoons molasses
4 tomatoes, chopped
1 1/2 cups water
1/8 cup vegetable oil
2 tablespoons dried oregano
4 tablespoons honey
In a large pot, blend coarsely the beets and onions. Taste and stir with the vegetable oil. Reduce heat, cover, and simmer over medium heat for 45 minutes; stirring once to keep from burning. Stir in tomatoes, water, oil, and oregano.
Transfer sauce from pot and stir in honey. Simmer 15 minutes, stirring constantly. Warm sauce, stirring frequently, until hot. Return sauce to pot, stirring occasionally, and add olives, chives or fresh parsley. Reduce heat to low and simmer for one hour. Remove clams and parsley (optional)
Bring a saucepan to a medium heat. Remove lid; heat saucepan to boiling. Remove clams and parsley from pan and sprinkle with basil. Transfer to serving bowl; serve with olives, chives or parsley flakes.