Cebolada – Onion Sauce
To defrost simply leave the sauce defrosting overnight in the refrigerator or heat on low heat in a heavy saucepan.
3 – 4 pounds ripe tomatoes (skinned, and partially seeded)
3 large onions (sliced)
1 large red bell peppers (sliced) optional
5 cloves garlic (minced)
2 large sprigs parsley (chopped)
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup olive oil
1 chicken or vegetable bouillon cube
Saute the onions, peppers and garlic in olive oil until translucent. Add the rest of the ingredients and cook on low medium heat for about 20 -30 minutes stirring often.
The sauce will thicken as it cooks. Taste for saltiness and add more to your taste. If you like the sauce thicker, simply add a tablespoon of tomato paste to thicken and let cook for a few minutes longer.
Let sauce cool and place into portions in freezer safe Tupperware or plastic. Store in freezer for a later use.