Pomodoro Sauce

Yield: 
5 gal
Amount: 
6 #10 Can
1/2 C
2 T
6 ea
1 C
3 stems
Ingredient: 
Tomatoes, whole, peeled
Garlic, Fresh, Minced
Chili Flakes
Bay leaves, Dry
Oil, Pomace
Basil, Fresh
Method: 
  1. In stock pot, add Oil, garlic, bay leaves, and chili flakes
  2. On low heat cook garlic until light brown and fragrant
    • This should take a half hour the heat must be VERY LOW
  3. While garlic is cooking pass the tomatoes through a food mill ensuring that all pulp goes through
  4. Add tomatoes to the pot bring to a boil.
  5. Once boiling turn down to a simmer and cook ½ hour
  6. Add basil simmer 15 minutes
  7. Remove basil, season with salt to taste and cool down.
Dish: 
Pomodoro Sauce