Molho de cebola (Onion sauce)

• 12 cups finely chopped onions
• 6 whole cloves garlic, peeled
• 5 cups olive oil
• 2 23 cups red-wine vinegar
• 1 cup finely chopped parsley
• 23 cup finely chopped fresh coriander leaves, available in Chinese and Mexican markets where fresh vegetables are sold
• Salt to taste, if desired
• 6 cups cored tomatoes cut into half-inch cubes

1. Put the onions in a mixing bowl.
2. Use six skewers or toothpicks and skewer each clove of garlic.
3. Add them to the bowl.
4. Add the oil, vinegar, parsley, coriander and salt.
5. Blend well.
6. Shortly before serving, add the tomatoes.
7. Remove and discard the garlic cloves.
8. Serve the sauce at room temperature.

onions, garlic, olive oil, redwine vinegar, parsley, fresh coriander leaves, salt, cored tomatoes

Taken from cooking.nytimes.com/recipes/6125 (may not work)