Marinara sauce with clams

Yield: 100 Servings

Measure Ingredient
1 gallon WATER
1 gallon WATER & RESERVED LIQUID
9⅔ pounds TOMATO PASTE #2 1/2
3 tablespoons GARLIC DEHY GRA
25½ pounds TOMATOES # 10 CAN
3 pounds ONIONS DRY
¾ cup SUGAR; GRANULATED 10 LB
¼ cup SHORTENING; 3LB
6 BAY LEAVES
2 tablespoons BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
2 tablespoons THYME GROUND
⅓ cup SALT TABLE 5LB

12½ lb -

1. SAUTE GARLI AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

2. COMBINE SAUTED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER, BAY LEAVES,OREGANO, BASIL, SALT, SUGAR AND THYME; MIX WELL.

3. BRING TO BOIUL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED,STIRRING OCCASIOBALLY.

REMOVE BAY LEAVES BEFORE SERVING.

NOTE: 1. IN STEP 1, 4 ¼ OZ (¾ CUP-36 CLOVES) GARLIC,DRY, MAY BE USED.

FRY WITH ONIONS.

2. IN STEP 1, 6 ⅔ OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. IN STEP 4, 5 OZ (1 ⅔)CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS.

4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. SAUCE MAY BE SERVED OVER COOKESD SPAGHETTI, VERMICELLI OR MACARONI NOODLES.

Recipe Number: O00401

SERVING SIZE: ¾ CP (6

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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