| 1 qt. tomatoes | ¾ cup cashews, rinsed in hot water |
| 1 6-oz. jar tomato paste | 1 onion, cut into large chunks |
| 1 cup hot water | 1 cup fresh tomatoes, chopped |
| 1 tsp. salt | ½ cup black olives, chopped |
| ½ tsp. dried oregano or sweet basil | |
| Puree tomatoes and tomato paste. Pour into pan. Blend hot water, salt, oregano or basil, cashews and onion until creamy and add to first ingredients. Add chopped tomatoes and olives. Cook uncovered on medium-low heat until hot but not boiling. Remove from heat and cover. Let stand 5–10 minutes. Serve. | |