| Yield 1X: | 65.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Dairy, garlic, onion | ||
| Portions: | 8.1 | ||||
| Shelf life: | 4 days | ||||
| Date: | 4.11.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter | 2.00 | 4.00 | ||
| Garlic, crushed | 2.00 | 4.00 | ||
| Onions, sliced | 12.00 | 1 | 8.00 | |
| San Marzano tomatoes (can) | 1.00 | 2.00 | ||
| Chicken broth | 2 | 4 | ||
| Cream | 1 | 2 |
Carefully measure and prepare all ingredients. Heat the butter over high heat, and add the crushed garlic. Cook, stirring, until the garlic begins to brown on the edges, then add the onions, a pinch of salt and pepper, and stir.
Reduce the heat to medium, and cover. Cook until the onions are soft and beginning to brown, then add the tomatoes and chicken broth. Increase the heat to high, and bring to a boil. Reduce to a simmer, and cover. Cook for one hour, then cool.
Puree in the Vitaprep, then add the cream and season to taste. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.