Cebolada – Onion Sauce

This Cebolada (Onion Sauce) is great to put on steak, pork chops or as a base for baking fish. I like to make large batch and freeze into portions for later use.

To defrost simply leave the sauce defrosting overnight in the refrigerator or heat on low heat in a heavy saucepan.

Ingredients:

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

Preparation:

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.