Recipe#992

Servings: YIELD: 100 Portions (6 1/4 Quarts)
Portions: 1/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 1/4 gal. water, hot
5 1/4 cups (2 lb 14 oz) tomato paste, canned
1/2 cup (4 oz) sugar, granulated
3 tbsp. (2 oz) salt
1 tsp. pepper, black
1 tsp. pepper, cayenne
1/2 tsp. cinnamon, ground
1 tsp. cloves, ground
1 qt. (1 lb 8 oz) onions, dry, finely chopped
1 clove garlic, dry, chopped (optional)
2 1/4 cups (1 lb) shortening
1 cup (4 oz) flour, wheat, hard, sifted

INSTRUCTIONS

Combine hot water, tomato paste, sugar, salt, black pepper, cayenne pepper, cinnamon, and cloves. Bring to boil; reduce to simmer. Saute onions and garlic in shortening 5 minutes or until onions are lightly browned. Add flour to sauteed onions and fat; stir until well blended. Add roux to tomato mixture, stirring constantly. Bring to a boil; reduce heat and simmer 15 minutes.