YIELD: 24 servings 1⁄2 cup olive oil 1 1⁄2 lbs. onions, cut into 1⁄4” slices 4 1⁄2 lbs. medium, yellow potatoes, cut into 1⁄4” slices 3 lbs. zucchini, cut into half rounds 1⁄4 cup minced garlic 1 1⁄2 tsps. red pepper flakes as needed salt and black pepper 6 cups canned tomato purée 3⁄4 cup fresh basil, chopped 2 Tbsps. fresh mint, chopped In large rondo, heat oil over medium-low heat; add onions. Spread potatoes over onions, cover and cook 5 minutes. Add zucchini, garlic and red pepper ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.