60 ounces canned tomatoes, diced
24 ounces onion, chopped coarsely
3 ounces minced garlic
1 cup olive oil
9 pounds white beans, canned
1/3 cup red wine vinegar
2 cups chopped fresh parsley
1/4 cup fresh basil, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon black pepper
1 1/2 teaspoons salt
Servings: 50
1. Combine tomato, onion, garlic, and oil. Put mixture into one 12x20x4-inch pan and bake at 425°F until most of the tomato liquid evaporates and onion is tender (approximately 20 minutes).
2. Carefully combine undrained beans (see Notes), vinegar, herbs, and spices with tomato mixture. Cover and bake until heated to 165°F (approximately 15 minutes). Remove from oven and keep warm, above 140°F. Serve as a base under fish or poultry.
If canned beans have a large amount of liquid, partially drain and carefully stir in reserved liquid until the desired consistency is achieved.
Fresh tomatoes may be substituted for canned. Peel and remove seeds before coarsely chopping.
1/4 cup fresh cilantro may be substituted for the parsley.
VARIATION:
Black Bean and Tomato Sauce. Substitute canned black beans for the white beans.
24 ounces onion, chopped coarsely
3 ounces minced garlic
1 cup olive oil
9 pounds white beans, canned
1/3 cup red wine vinegar
2 cups chopped fresh parsley
1/4 cup fresh basil, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon black pepper
1 1/2 teaspoons salt
Servings: 50
1. Combine tomato, onion, garlic, and oil. Put mixture into one 12x20x4-inch pan and bake at 425°F until most of the tomato liquid evaporates and onion is tender (approximately 20 minutes).
2. Carefully combine undrained beans (see Notes), vinegar, herbs, and spices with tomato mixture. Cover and bake until heated to 165°F (approximately 15 minutes). Remove from oven and keep warm, above 140°F. Serve as a base under fish or poultry.
If canned beans have a large amount of liquid, partially drain and carefully stir in reserved liquid until the desired consistency is achieved.
Fresh tomatoes may be substituted for canned. Peel and remove seeds before coarsely chopping.
1/4 cup fresh cilantro may be substituted for the parsley.
VARIATION:
Black Bean and Tomato Sauce. Substitute canned black beans for the white beans.
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