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TOMATO SAUCE WITH VEGETABLES 
    Makes: 100 servings 
    Equipment: 24-qt pot with lid
    Prep time: 1 hour 
    Cooking time: 1 hour or more 
Ingredients:
1 cup olive oil 
1 head garlic, diced 
10 onions, chopped 
10 15-oz cans tomatoes 
3 bay leaves 
10 lbs assorted vegetables, chopped finely 
3 TBSP oregano 
2 TBSP basil 
2 TBSP thyme 
2 TBSP sea salt 
2 TBSP black pepper 
Heat oil in the bottom of a heavy 24-qt pot. Add garlic and saute
for 30 seconds, then add onions and spices and saute until onions are
clear. Add tomatoes, bay leaves, salt, and pepper. Chop any vegetables 
you have on hand, especially broccoli, green peppers, beets, carrots,
mushrooms, eggplant, and so on, and add to the sauce. Cover and 
simmer on medium-low heat for at least I hour, stirring occasionally.
Add salt if needed. Serve over rice, pasta, or bread, or use as a base 
for vegetarian chili.

TRIDENT SUB

    Makes: 100 sandwiches 
    Equipment: 20-qt or larger pot 
    Prep time: 30 minutes 
    Cooking time: i hour or more 
Ingredients:
2 heads garlic, diced 
8 to 12 onions, chopped 
1/2 cup safflower oil 
1 TBSP thyme 
2 tsp cayenne
2 TBSP sea salt 
2 TBSP black pepper 
3 to 4 cans tomatoes, or 20 to 30 fresh tomatoes, chopped 
4 to 6 any squash  (zucchini, summer,  winter, etc.) 
12 to 15 any root  vegetable (carrots,  potatoes, dikon, etc.) 
2 bunches any dark-green leafy vegetable  (collards, kale, spinach,  etc.) 
2 cabbages or 6 eggplants 
100 sandwich rolls 


Saute the chopped garlic and onions in the oil over medium-high heat in a 20 qt or larger pot until the onions become clear. Add spices, then all the chopped vegetables and either fresh or canned tomatoes. (If you do not have any tomatoes, add a little water to start the vegetables cooking.) Stir often to prevent sticking. Once the liquid in the bottom starts to boil, lower heat to medium low. Cook until the vegetables are soft and the sauce is thick like stew, usually about i hour, but simmering longer enhances the taste. Adjust seasonings, especially salt, pepper, and cayenne. Serve on a sandwich roll, or over bread or brown rice on a plate. We call this a trident sub because it is spicy "hot!" 

 
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