Easy Yellow Grape Tomato Sauce
2 tablespoons extra virgin olive oil
2 medium onions, chopped
10 garlic cloves, pressed
15 pounds sunburst tomatoes, halved
¼ cup Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
In a large 12 quart stock pot, over medium-high heat, warm oil. Add onions and cook until translucent. Add garlic, toss to coat. Add tomatoes, seasoning, salt and pepper. Bring to a boil. Reduce to a simmer and cook until the tomatoes are soft and the skins begin to split, about 10 minutes.
Working in batches transfer tomatoes to blender and puree. Return tomato sauce to pot and return to a boil. Reduce to simmer. Cook until reduced by 1/3 for a thin sauce and reduce by half for a thick sauce.
Serve and enjoy! This sauce is a great freezer sauce too.
Recipe printed from http://TheSlowRoastedItalian.com/
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