Yield: 16 litres
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 4 \N | Onions (small) chopped |
| ½ cup | Garlic (minced) |
| 25 pounds | Plum tomatoes coarsely chopped |
| 4 tablespoons | Honey |
| 1 cup | Parsely (chopped) |
| 2 teaspoons | Fresh thyme |
| 2 teaspoons | Fresh rosemary |
| 2 teaspoons | Fennel seeds |
| 2 teaspoons | Grated orange peel |
| 1 cup | Fresh basil(chopped) |
| 4 tablespoons | Soya sauce |
| 4 tablespoons | Balsamic vinegar |
| 4 teaspoons | Black pepper |
| 100 ounces | Tomato paste |
Heat oil over med-high flame. Add onions and saute until soft. Add honey and allow onions to brown slightly. Add all other ingredients except the basil and simmer for 5 min., stirring occasionally. Add fresh basil, remove from heat and cool. Sauce is best if flavours are allowed to blend for two days in fridge.
* CROSSPOSTED Submitted By RECIPES On 10-28-95