Preparation
Cook the tomatoes over medium heat. Add the vinegar and thicken with the tomato sauce. Mix the onion, paprika and the mushrooms and continue cooking on a low heat for 10 minutes. Add the Splenda and mix well. Add salt and pepper.
Cumbre Sauce
Ingredients
- 34 ounces of canned tomato
- 3/4 cup tomato paste
- 3/4 cup chopped onion
- 3/4 cup chopped green paprika
- 3/4 cup minced mushrooms
- 1/4 cup of vinegar
- 3 tbsp of Splenda.
- salt and pepper
Servings: 4 servings (1/2 cup per serving)
