6 tablespoons extra virgin olive oil
6 cups finely diced onions
30 cloves minced garlic
1 Tbl. sea salt
5 quarts fresh tomatoes, blanched, peeled,
seeded, and chopped (about 5 medium tomatoes)
1 1/2 cups dry sherry
12 tablespoons chopped fresh basil
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In a 12-quart saucepan, heat the oil and
sauté the onions, garlic, and salt over medium-low
heat for 10 minutes or until onions are transparent.
Add the tomatoes, sherry, and basil, and
mix well. Cook mixture uncovered until it
reduces down to half the original amount,
about 45 minutes to 1 hour.
Serve hot or refrigerate in a covered
container
until needed.
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