| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 3/8 | lb | TOMATO PASTE #2 1/2 |
| 3/4 | ts | GARLIC DEHY GRA |
| 8 | lb | TOMATOES # 10 CAN |
| 12 | oz | ONIONS DRY |
| 2 | oz | SUGAR; GRANULATED 10 LB |
| 1 | tb | SALAD OIL; 1 GAL |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 3 | BAY LEAVES | |
| 2 | tb | BASIL SWEET GROUND |
| 2 | tb | OREGANO GROUND |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE' ONIONS IN SALAD OIL OR SHORTENING UNTIL TENDER. 2. ADD TOMATOES, TOMATO PASTE, SUGAR, SALT, PEPPER, BASIL, BAY LEAVES, GARLIC AND OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR. REMOVE BAY LEAVES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 1, 1 1/2 OZ (1/2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 3/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 4. IN STEP 2, 3 TSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND SAUTE' WITH ONIONS IN STEP 1. Recipe Number: O01200 SERVING SIZE: 2 TABLESPO From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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