Chili Tomato Sauce

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Chili Flakes (Crushed) | 10 | tsp |
Garlic Minced (Not in oil) | 20 | oz (fl) |
Garlic Spread | 5 | tbsp |
Olive Oil | 10 | oz (fl) |
White Cooking Wine (Sauterne) | 5 | oz (fl) |
Onion Yellow, Dice PREP | 5 | oz (wt) |
Tomato Sauce PREP | 80 | oz (fl) |
Sun-dried Tomato Cut PREP | 10 | oz (wt) |
- Recipe Instructions:
- TOOLS: weigh scale, measuring spoons, measuring cups, spatula, sauce pot
- STORAGE: Insert with insert lid
- HOLD TIME: 3 days
- YIELD: 120 fluid ounces
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Heat large sauce pot on medium heat. Add 7 oz. of olive oil, add diced onions & minced garlic. Sauté for 5 minutes (CCP3)
- 2. Add garlic butter & return to simmer.
- 3. Next, add tomato sauce & the rest of the olive oil (3oz), chili flakes & sun-dried tomatoes and bring to a simmer until a temperature of 159F/71C is reached (CCP3)
- 4. Pour into an insert with lid & let it cool to 35F-40F/3.5C-4C in an ice bath. (CCP4)
- 5. Label, date & store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
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IMPORTANT NOTES
- Stir the sauce well before each use.