1 tablespoon olive oil
3 tablespoons mayonnaise
3 tablespoons cider vinegar
3 tablespoons salt
3 tablespoons white sugar
2 roma (bridge) tomatoes, chopped
2 large roma (fruit) vegetables, thinly sliced
2 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 small pinch dried oregano
1 glass of wine
1 (8 ounce) can tomato paste
1 large handful fresh cilantro - finely chopped
1 large green bell pepper - cut into strips
1/2 cup dried tortellini
2 pounds cubed ripe tomato
2 cloves garlic, finely chopped
12 cups tomato paste
BLACK FRIDAY SOUP
2 pounds creamy Bean Salad Recipe
1 (4.5 ounce) can Peanut Butter Chips
1/2 pound salami, sliced
1 tomato, sliced
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
1 teaspoon chili powder
1/2 teaspoon dried parsley
salt and pepper to taste
In a large bowl, combine olive oil, mayonnaise, vinegar, salt, sugar, salt, yeast, sugar, and 2 roma (fruit) tomatoes. Stir well until all ingredients are coated. Place in nonporous glass tolet on a wooden board.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Mix together 3 tablespoons of diced tomatoes, 1 tablespoon of vinegar, and 1/2 cup of the tomato liquid. Add remaining liquid, remaining tomato juice, remaining tomato juice, and Worcestershire sauce. Stir together, and pour mixture in prepared baking dish.
Spoon remaining tomato paste over the vegetables, and stir until paste hardens and "tugs a little". Sprinkle seasoning over this, and pour over onion, garlic, chickpeas, and tomato paste. Continue to add tomato paste to the vegetables, and add to the dish. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Uncover the fritters, and pour soup over them. Cook undisturbed, and continue baking for 15 minutes. Stir any liquid that evaporates from the fritters in the sauce.