Tomato Sauce
Ingredients:
| Onions (Diced) |
1/2 Hotel Pan |
| Garlic (Chopped) |
1/2 Cup |
| Olive Oil |
1/2 Cup |
| Diced Tomatoes |
4 No. 10 Cans |
| Tomato Paste |
1 Pint |
| Basil (Dried Whole) |
1/4 Cup |
| Crushed Red Peppers |
1/2 Tbsp. |
| Oregano |
1/4 Cup |
| Thyme |
3 Tbsp |
| Sugar |
1/2 Cup |
| Cornstarch |
As Needed |
| Burgundy Wine |
As Needed |
Method:
- In A 4-5 Gallon Sauce Pot Saute Garlic And Onions Until Transparent.
- Add Tomatoes (With All The Juice) And Tomato Paste, Bring To A Boil And Then Let Simmer 1 Hour.
- Puree Ingredients Using The Food Mill Attachment To The 60 Qt. Mixture. (Or Carefully Use The Immersion Blender Under Chef's Guidance).
- Return Contents Back To Sauce Pot And Add Remaining Ingredients And Let Simmer Another 20 Minutes. Adjust Consistency With Cornstarch And Burgundy Cooking Wine If Necessary.
Source: Chef Roland Ng, CCSF
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