Recipe#982

Servings: YIELD: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 qt. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned
1 1/2 qt. (3 lb 5 oz or 1 3/4-No. 2 1/2 cn) tomato paste, canned
3 qt. stock, beef, or water
1 1/2 cups (8 oz) peppers, sweet, fresh, finely chopped
1 1/2 cups (8 oz) celery, fresh, finely chopped
2 cloves garlic, dry, finely chopped
1 qt. (1 lb) onions, dry, finely chopped
1/2 cup (4 oz) shortening
1 cup (4 oz) flour, wheat, hard, sifted
1/2 cup (3 oz) sugar, brown
3 tbsp. (2 oz) salt
1 tsp. pepper, black
1/2 tsp. pepper, cayenne
1 tsp. chili powder
1 cup parsley, fresh, chopped (optional)
1 cup (7 oz or 1-7 oz cn) pimientos, canned, finely chopped, (optional)

INSTRUCTIONS

Combine canned tomatoes, tomato paste, stock, peppers, celery, and garlic. Bring to a boil; reduce heat to simmer. Saute onions in shortening until light yellow. Add flour to sauteed onions and fat; stir until well blended. Add roux to tomato mixture, stirring constantly. Simmer 1 hour, stirring occasionally. Add seasonings; simmer 5 to 10 minutes.

NOTE: 3 oz Soup and Gravy base beef and 3 qt water may be used as beef stock.