1 small onion, chopped
2 (4.5 ounce) cans tomato paste
1/2 cup vegetable oil
2 (14 ounce) cans peeled and diced tomatoes with juice
1 (15 ounce) can carrots
1/2 teaspoon garlic powder
salt and pepper to taste
3 tablespoons brown sugar
4 leaves lettuce seed mash
Preheat oven to 350 degrees or higher (175 degrees C).
Place onion into a large bowl place ketchup into a clean container. Make a well in center of ketchup and add oil to the pepper spray. Gradually pour through moldering pan or pail into empty cans. Tuck oil inside can. Gently pour tomato paste over onions
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sour tomato paste mixture into oil. Add carrots and garlic powder. Stir occasionally until well-blended. Cook, stirring occasionally, until potatoes are crisp and al dente; set aside.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Cook water to a temperature of 135 degrees F (63 degrees C). Add vegetable mixture and cook, stirring occasionally, for 5 to 10 minutes, or until vegetables are tender. Season with brown sugar, salt and pepper. Stir under low heat until hot, and add vegetable sauce. Heat for 2 to 3 minutes, stirring occasionally. Salt and chili powder to taste. Spoon mixture over vegetables.
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