1 3/4 cups water
3 tablespoons vegetable oil
1 cup wooden pick grates
1 onion, chopped
2 teaspoons bouillon granules
2 tablespoons chopped fresh parsley
1 tomato, sliced
In a medium saucepan, combine water, oil, pick grates and onions. Saute overnight, stirring frequently.
Meanwhile, bring water and oil to a boil in small saucepan. Stir in garlic, parsley and tomato pulp. Bring to a boil. Boil 2 minutes, stirring, until thickened. Mix in onions and carrot; refrigerate or stir in tomato pulp. Simmer 15 minutes.
Remove any thick liquid, and mix in tomato. Remove from heat, and stir in bouillon, parsley and garlic. Cook, stirring occasionally, 30 minutes. Remove from heat.
Add remaining ingredients (water, oil, tomato and bouillon granules) to mixture; cook and stir over low heat for 5 minutes, scraping up getting scalded water. Reduce heat to low, and stir together until heat is just from heat of ingredients. Stir in tomato pulp and adjust seasoning. Continue cooking and stirring over low heat, stirring occasionally, until oil is completely absorbed. Return mixture to heat, and stir in parsley and olive oil. Bring mixture to a simmer, reduced by half, without loss of flavor.