Every year we make our annual batch of tomato sauce.
A traditional recipe with a modernized technique that we've simplified with the use of our electronic tomato press and a mini chopper for the garlic and onions.
We pressed a total of 6 bushels of Roma Tomatoes and broke down the recipe for each pot of sauce we boiled as follows:
INGREDIENTS For Each Sauce Pan:
1 Kilo Onions
200 grams Garlic
15 litres of pressed Roma Tomatoes
2 Tbsp Greek Oregano
3 Tbsp Salt
Handful of Bay Leaves (approximately 8 to 10)
1 Tbsp freshly cracked Pepper