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Receta Marinara Sauce With Clams
by Global Cookbook

Marinara Sauce With Clams
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  Raciónes: 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.
  4. REMOVE BAY LEAVES BEFORE SERVING.
  5. NOTE: 1. IN STEP 1, 4 1/4 Ounce (3/4 C.-36 CLOVES) GARLIC,DRY, MAY BE USED.
  6. FRY WITH ONIONS.
  7. 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.
  8. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS.
  9. IN STEP 2, 5-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
  10. SAUCE MAY BE SERVED OVER COOKESD SPAGHETTI, VERMICELLI Or possibly MACARONI NOODLES.
  11. SERVING SIZE: 3/4 CP (6