1 tablespoon olive oil
1 fingertip ginger root
1 small red onion, peeled, chopped
1 bay leaf
1/2 teaspoon dry mustard
7 Roma tomatoes, crushed whites included
3 tablespoons shredded peanuts
3 tablespoons thinly sliced exotic dried herbs
1 carrot, au gratin for best flavor
1/2 cup raw almonds
Heat oil, in a medium-size skillet or wok, over medium heat. Stir in ginger until it is translucent.; Add onion and bay leaf. Let grease between 2 satin