Red Tomato Salsa

2 Tablespoons vegetable oil
1 Medium onion -- thinly sliced
4 Cups diced canned tomatoes
1 Cup tomato juice
2 garlic cloves -- peeled
1 large jalapeno chile, stemmed, seeded if desired

Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Pour other ingredients into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 23 days or in the freezer for weeks.
Sue

http://www.nancyskitchen.com