1 cup yellow onion, julienne
2 fluid ounces olive oil
1/2 cup garlic, sliced very thin
4 fluid ounces white wine
1 quart tomato puree
1 quart tomato concassé, medium dice
1/2 cup red bell pepper, roasted, julienne
1/2 cup yellow bell pepper, roasted, julienne
1/2 cup green bell pepper, roasted, julienne
1/2 cup black olives, pitted
3 tablespoons tomato paste
12 fluid ounces shrimp stock
1/4 cup fresh basil, chiffonade
salt and pepper, to taste
Servings: 64
1. Sauté the onions in the olive oil until transparent. Add the garlic and sauté without browning for 2 minutes.
2. Add the wine and deglaze. Add the tomato purée and the tomato concassé, bring to a simmer and cook for 5 minutes.
3. Add the bell peppers, olives, tomato paste and stock. Bring to a simmer and cook until the flavors are blended and it reaches the proper consistency, approximately 30 minutes. Add the basil and season with salt and pepper.
Yield: 2 quarts
2 fluid ounces olive oil
1/2 cup garlic, sliced very thin
4 fluid ounces white wine
1 quart tomato puree
1 quart tomato concassé, medium dice
1/2 cup red bell pepper, roasted, julienne
1/2 cup yellow bell pepper, roasted, julienne
1/2 cup green bell pepper, roasted, julienne
1/2 cup black olives, pitted
3 tablespoons tomato paste
12 fluid ounces shrimp stock
1/4 cup fresh basil, chiffonade
salt and pepper, to taste
Servings: 64
1. Sauté the onions in the olive oil until transparent. Add the garlic and sauté without browning for 2 minutes.
2. Add the wine and deglaze. Add the tomato purée and the tomato concassé, bring to a simmer and cook for 5 minutes.
3. Add the bell peppers, olives, tomato paste and stock. Bring to a simmer and cook until the flavors are blended and it reaches the proper consistency, approximately 30 minutes. Add the basil and season with salt and pepper.
Yield: 2 quarts
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