Fresh Roma Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 160
Ingredients
2268 grams Onions, raw 454 grams Garlic 80 leaves Basil 20 tbsp Pepper, black 600 serving Tomatoes, Roma, Fresh, 1 Med 1 cup Olive Oil .75 cup Salt
1. Wash and core the roma tomatoes.
2. In a large pot of boiling water - blanch 5-10 lb's of tomatoes at a time for roughly 4-5 minutes or until the skin begins to peel off.
3. Continue do blanch all of the tomatoes and set aside.
4. Pass the blanched tomatoes through a tomato grinder removing all of the seeds and the skins.
5. In a large pot over medium heat add the olive oil and onions. Saute the onions for 20-30 minutes or until they are translucent and are just starting to caramelize.
6. Add the chopped garlic and saute for an additional 5-10 minutes.
7. Add the tomatoes that have been passed through the grinder to the pot and bring to a simmer.
8. Add the salt, pepper and half of the basil leaves (reserve the remaining to add one to each jar).
9. Simmer the sauce for roughly 2 hours or until you have 40L of sauce remaining.
10. Jar the sauce following the instructions provided by the manufacturer.
Serving Size: 160 - 1 Cup Servings (40 1L jars)
Number of Servings: 160
Recipe submitted by SparkPeople user UPTOWNCHEFY.
2. In a large pot of boiling water - blanch 5-10 lb's of tomatoes at a time for roughly 4-5 minutes or until the skin begins to peel off.
3. Continue do blanch all of the tomatoes and set aside.
4. Pass the blanched tomatoes through a tomato grinder removing all of the seeds and the skins.
5. In a large pot over medium heat add the olive oil and onions. Saute the onions for 20-30 minutes or until they are translucent and are just starting to caramelize.
6. Add the chopped garlic and saute for an additional 5-10 minutes.
7. Add the tomatoes that have been passed through the grinder to the pot and bring to a simmer.
8. Add the salt, pepper and half of the basil leaves (reserve the remaining to add one to each jar).
9. Simmer the sauce for roughly 2 hours or until you have 40L of sauce remaining.
10. Jar the sauce following the instructions provided by the manufacturer.
Serving Size: 160 - 1 Cup Servings (40 1L jars)
Number of Servings: 160
Recipe submitted by SparkPeople user UPTOWNCHEFY.
Nutritional Info Amount Per Serving
- Calories: 155.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 551.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.3 g
- Protein: 4.2 g
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