Basque Tomato Sauce

1/4 cup olive oil
8 cloves garlic, peeled and crushed
2 cups peeled and diced yellow onions
1 1/2 cups cored, seeded and diced green bell peppers
3 cups very ripe tomatoes, diced
1 4 oz can whole green chiles, Mexican style, puréed
1/4 cup chopped parsley
5 cups beef stock
pepper to taste

In a 6 quart saucepan sauté the garlic, onion and green pepper in the oil until tender. Add the tomatoes, puréed chiles, and parsley and simmer until very tender. Add Beef Stock. Cover and simmer 1 hour. Uncover and simmer 1 hour more to reduce and thicken the sauce. Stir occasionally, pepper to taste.

From: The Frugal Gourmet by Jeff Smith