| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion, chili | ||
| Portions: | 60.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, sliced | 1.00 | 2.00 | 3.00 | |||
| Chili flakes (grams) | 4.00 | 8.00 | 12.00 | |||
| EVOO | 4.00 | 8.00 | 12.00 | |||
| Onion, sliced | 1 | 2 | 3 | |||
| Canned san marzano tomatoes (# 10 can) | 1.00 | 2.00 | 3.00 | |||
| Bresh basil | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients.
Heat the oil over high heat, then add the chili and garlic. Saute for 15 seconds, then add the onion and a good pinch of salt and pepper mix.
Cook, stirring until the onions begin to brown, then add the tomatoes. Bring to a boil, then reduce to a simmer and cover.
Simmer for 30 minutes, then remove from the heat, and add the basil. Stir in and cover pot. Allow to steep for 20 minutes. Process through the fine die of the food mill, correct seasoning, and cool. Transfer to a storage container, label, date, and initial. Store refrigerated.