Marinate 3 - 5 hours in refrigerator. Add diced tomatoes to mixture 10 minutes before serving. Serve on a bed of green lettuce. Entree is complemented by potatoes, corn on the cob or sweet potatoes. 11 pounds potatoes 2 large onions 6 or 7 green peppers 12 garlic cloves 1 cup olive oil 1 pound whole tomatoes, peeled Peel the potatoes and cut into large square chunks.
Drop chunks into a large pot of cold water.
Mince onions, chop peppers, and sliver garlic. Saut until onions are golden brown. Add whole tomatoes and continue to cook, mashing the tomatoes with a wooden spoon to reduce the whole mixture to a pur e. Add enough water to reach two fingers above the level of sauce and potatoes. Bring to a boil, then let the stew simmer gently.