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“Bolognese” Style Tomato Sauce

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plate

Yield

75 and 150 Servings

kikkoman products used:

ingredients

75 Servings 
1 cup Vegetable oil
14 ounces Mushrooms, whole, raw
4 ounces Onions, diced
4 ounces (1/3 cup) Garlic, minced
1/3 cup Basil, dried
72 ounces Tomatoes, canned, diced
4 ounces (½ cup) Kikkoman Rice Vinegar
2 ounces (¼ cup) Brown sugar
16 ounces (2 cups) Kikkoman PEARL® Organic Soymilk Smart Original
1 tablespoon Sea salt
2 tablespoons Kikkoman Ponzu Citrus Seasoned Dressing & Sauce

150 Servings
2 cups Vegetable oil
28 ounces Mushrooms, whole, raw
8 ounces Onions, diced
8 ounces (2/3 cup) Garlic, minced
2/3 cup Basil, dried
144 ounces Tomatoes, canned, diced
8 ounces (1 cup) Kikkoman Rice Vinegar
4 ounces (½ cup) Brown sugar
32 ounces (4 cups) Kikkoman PEARL® Organic Soymilk Smart Original
2 tablespoons Sea salt
4 tablespoons Kikkoman Ponzu Citrus Seasoned Dressing & Sauce

directions

In a mixing bowl, combine ¼ cup oil and mushrooms. Toss to coat mushrooms with oil. Transfer to a baking sheet and bake in a 400°F degree oven for 20 minutes. Remove mushrooms from oven and cool. Chop or grind mushrooms. Set aside.

Heat remaining oil in a large sauce pot. Add onions and garlic. Cook and stir for 5 minutes until soft.

Add remaining ingredients. Blend ingredients to desired consistency with an immersion blender. Bring sauce to a boil, turn heat to low and simmer for 15 minutes. Cool according to accepted cooling standards.

 

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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