Tomato Relish

• 2 tablespoons olive oil
• 2 Spanish onions, peeled and diced
• 2 beefsteak tomatoes, diced
• 1 red bell pepper, finely diced
• 1/2 cup ketchup
• 2 tablespoons chicken stock
• Salt to taste

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and cook, stirring, until tender.
3. Add the remaining ingredients and simmer for 5 minutes.

olive oil, onions, beefsteak tomatoes, red bell pepper, ketchup, chicken stock, salt

Taken from cooking.nytimes.com/recipes/9022 (may not work)