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Salsa de Tomate

yield
26 quarts
servings
expiration date
7 days
ADDITIONAL PREP RECIPE
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ingredients
  • 3.2kg peeled yellow onions, small dice
  • 60g / 2oz peeled garlic cloves, sliced
  • 23kg/6 can whole, peeled tomatoes (960 oz - #10 cans)
  • 20g whole thyme sprigs
  • 450g blended oil
sourcing
PROCEDURE
  1. Small dice the onions.
  2. Slice the garlic.
  3. In a large rondeau over medium low heat, cook the onions and garlic with the oil for about 15 minutes, until the onions are very soft & translucent, no color.
  4. Add the cans of tomato and the thyme, simmer over low heat for at least 1 hour & 30 minutes.
  5. Remove the thyme and puree the sauce with the large immersion blender. Pulse the immersion blender
  6. Let cool to room temperature and divide into quart containers.
CRITICAL CONTROL POINT
  • Do not over puree the sauce, the sauce should have some texture.
VIDEO