Lorena Garcia's Pomodoro Sauce for Rice Bowls

Preparation

1. Chop onions and basil. Dice carrots and celery.
2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
3. Add onions, basil and garlic. Cook until onions are clear. (Approximately 10 minutes)
4. Add carrots and celery. Cook for 10 minutes or until tender.
5. Add tomatoes, V-8 juice and chicken stock. Bring to a boil then reduce to a simmer and cook for 1 hour.
6. Heat to 140° or higher
7. Blend with an immersion blender until smooth.
8. Cool according to HACCP guidelines.
    

Additional Serving Suggestions

1 #8 scoop = 1/2 cup serving red/organge vegetable