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Add a photoRaciónes: 12
Ingredientes
- 1 gal WATER
- 1 gal WATER & RESERVED LIQUID
- 9 2/3 lb TOMATO PASTE #2 1/2
- 3 Tbsp. GARLIC DEHY GRA
- 25 1/2 lb TOMATOES # 10 CAN
- 3 lb ONIONS DRY
- 3/4 c. SUGAR, GRANULATED 10 LB
- 1/4 c. SHORTENING, 3LB
- 6 x BAY LEAVES
- 2 Tbsp. BASIL SWEET Grnd
- 2 Tbsp. OREGANO Grnd
- 2 Tbsp. THYME Grnd
- 1/3 c. SALT TABLE 5LB
Direcciones
- 1. Saute/fry GARLI AND ONIONS IN SHORTENING Or possibly SALAD OIL Till TENDER.
- 2. COMBINE SAUTED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER, BAY LEAVES,OREGANO, BASIL, SALT, SUGAR AND THYME; MIX WELL.
- 3. BRING TO BOIUL; REDUCE HEAT; SIMMER 1 HOUR Or possibly Till THICKENED,STIRRING OCCASIOBALLY.
- REMOVE BAY LEAVES BEFORE SERVING.
- NOTE: 1. IN STEP 1, 4 1/4 Ounce (3/4 C.-36 CLOVES) GARLIC,DRY, MAY BE USED.
- FRY WITH ONIONS.
- 2. IN STEP 1, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. IN STEP 4, 5 Ounce (1 2/3)C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
- 3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS.
- 4. IN STEP 2, 5-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
- 5. SAUCE MAY BE SERVED OVER COOKESD SPAGHETTI, VERMICELLI Or possibly MACARONI NOODLES.
- SERVING SIZE: 3/4 CP (6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2004g | |
| Recipe makes 12 servings | |
| Calories 595 | |
| Calories from Fat 69 | 12% |
| Total Fat 7.97g | 10% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 1.43g | |
| Cholesterol 0mg | 0% |
| Sodium 6104mg | 254% |
| Potassium 5972mg | 171% |
| Total Carbs 127.82g | 34% |
| Dietary Fiber 27.9g | 93% |
| Sugars 84.93g | 57% |
| Protein 25.11g | 40% |
