Grilled Tomato Sauce

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1
Mediterranean Extra Virgin Olive Oil
2 oz (59 ml)
2
Jumbo Spanish Onion, diced
2 lb (907 g)
3
Chopped Garlic in Water
4 Tbsp (59 ml)
4
Markon Roma Tomatoes
10 lb (4.5 kg)
5
Chardonnay Wine
2 c (473 ml)
6
Roasted Chicken Base
2 oz (57 g)
7
Markon Fresh Italian Parsley
1 oz (28 g)
8
Markon Fresh Basil
1 oz (28 g)
9
Markon Fresh Oregano
¼ oz (7 g)
10
Markon Fresh Thyme
2 Tbsp (30 g)
11
Trade East® Restaurant Grind Black Pepper
2 tsp (10 ml)
12
GFS® Tomato Paste
1 qt (946 ml)
Instructions

Place the oil in a heated, nonreactive rondeau. Add the onions and garlic. Cook until tender. Medium dice the tomatoes, and add to the onions. Add the white wine, chicken base, parsley, basil, oregano, thyme, and black pepper. Stir until chicken base has dissolved. Bring to a boil. Simmer for 30 minutes. In small batches, stir in the tomato paste. Simmer 15 minutes. Season to taste with salt and pepper. Stir frequently. Cook to desired consistency. Allow to cool. Transfer to a nonreactive storage container. Cover and refrigerate until needed.

144 servings