4 ea Garlic clives minced
2 large Onions chopped
2 large Carrots chopped
3/4 cup Chicken broth
10 pounds Tomatoes
1 1/4 cups Vinegar, balsamic/red wine
1 cup Parsley, minced
1 cup Basil leaves, fresh minced
3 tablespoons Oregano leaves, fresh
1 tablespoon Chiles, red hot, dried
Instructions
Remove stems from tomatoes, peel, rinse, core and chop them. Use 3T fresh or 1 T dry oregano.
In 10 qt. pan over high heat, combine garlic, onions, carrots and 1/4 c. broth. Stir until liquid evaporates and vegetables start to brown and stick, 12 to 15 minutes. Stir browned bits free with 1/2 cup broth; boil until liquid evaporates and vegetables stick. Repeat this step using another 1/4 cup broth.
Add tomatoes, vinegar, parsley, basil, oregano and chiles. Bring to boil. Reduce heat and boil gently, uncovered, until sauce is reduced to 9 cups - about 1 hour, stiring at once. Use hot or freeze.
SOURCE: Sunset Magazine, 9/93, page 103
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Yields: 1 Serving
notes:
Cuisine: Italian
Main Ingredient:
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