| Yield 1X: | 210.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, chili | ||
| Portions: | 35.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 10.8.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| EVOO | 6.00 | 12.00 | ||
| Garlic, sliced | 3.00 | 6.00 | ||
| Anchovy, chopped coarsely | 1.50 | 3.00 | ||
| Chili flakes | 0.20 | 0.40 | ||
| Onions, small dice | 3 | 6 | ||
| Tomatoes, san marzano, crushed (1 can) | 6 | 8.00 | 13 | |
| Kalamata olives, coarsely chopped | 7.00 | 14.00 | ||
| Castlevetrano olives, coarsely chopped | 10.00 | 1 | 4.00 | |
| Capers, drained | 3.00 | 6.00 | ||
| Chicken broth | 4 | 8 |
Carefully measure and prepare all ingredients. Heat the EVOO over MEDIUM heat. When is shimmers, add the garlic, anchovy, and chili. Stir to combine.
Allow to come to a simmer, and cook until the oil becomes red from the chili flakes. Add the onion, and season with salt. Stir to combine, then cover and cook over low heat until the onions become completely soft but not brown. About 20 minutes.
Add the crushed tomatoes, and return to a boil. Reduce to a simmer and cook for 30 minutes, covered. Add the olives, capers, and chicken broth, and return to a simmer. Cook for 15 minutes longer, then remove from the heat and cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.