| Yield 1X: | 170.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic, onion | ||
| Portions: | 21.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 7.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| EVOO | 4.00 | 8.00 | 12.00 | |||
| Garlic, sliced | 2.00 | 4.00 | 6.00 | |||
| Onion, small dice | 1 | 8.00 | 3 | 4 | 8.00 | |
| San Marzano Tomato, crushed (#10 can) | 1.00 | 2.00 | 3.00 | |||
| Chicken broth | 2 | 170.00 | 25 | 4.00 | 37 | 14.00 |
| Stale sourdough bread, medium dice | 1 | 2.00 | 2 | 4.00 | 3 | 6.00 |
Carefully measure and prepare all ingredients.
Heat the oil in a suitable pot, then add the garlic. Cook for aroma, then add the onion. Saute until just starting to brown, then add the tomato and broth.
Bring to a boil, then reduce to a simmer and cover. Simmer for 30 minutes.
Remove the top, and add the cubed bread. Cover and simmer for another fifteen minutes. Remove from the heat, and correct seasoning.
Transfer to a storage container and cool in an ice bath. Cover, label, date, and initial. Store refrigerated.