Tomato Sauce, Basic

Yield:     50 Liters

Ingredients:

400         ml           Olive oil

4              Kg           Onions, diced

350         g              Garlic, minced

42           Kg           Pelati tomatoes (Italian whole peeled tomatoes)

380         g              Tomato paste

130         g              Basil, chopped

Salt and pepper, to taste

Sugar, to taste

Method of Preparation:

• Heat the oil in a saucepan and gently sauté the onions in olive oil until they are translucent.
• Add the garlic and sauté it until an aroma is apparent.
• Stir in the tomatoes, tomato paste and sugar.
• Bring to a simmer and cook slowly for 45 minutes-1 hour until a heavy consistency is achieved.
• At the end add the basil and adjust the seasoning to taste with salt and pepper.

Note:

The sauce can be left “chunky” or blended in a food processor for a smooth sauce.