Red Sauce for Black-Eyed Peas
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INGREDIENTS 8-ounces olive oil
13-ounces tomatoes, blanched, peeled, and diced
3 to 4 cloves garlic
1 teaspoon sugar, or to taste
1 teaspoon cayenne pepper
1 teaspoon fresh basil, finely chopped
2 teaspoons dried oregano
3-ounces vinegar
Freshly ground black pepperIn a pan, heat the oil and sauté the tomatoes for 5 to 10 minutes, or until soft. Stir in the remainder of the ingredients, except the vinegar. Simmer on low heat, stirring frequently, 20 to 30 minutes until the sauce has thickened.
Remove from the heat, let stand for 3 to 5 minutes and stir in the vinegar; cool and set aside or serve hot with black-eyed peas, plantains, or boiled rice.
Makes 7 servings