Yield: 12 servings. 4 3/4 lb. fully ripened fresh Florida tomatoes, divided 3 oz. unsalted butter 12 oz. diced onions 3 cloves minced garlic 3 oz. all-purpose flour 1 qt. chicken stock or broth 1 cup orange juice 1/4 tsp. sugar to taste, salt to taste, ground black pepper to taste, hot pepper sauce Peel and seed tomatoes. Cut 3 3/4 lb. into large dice; cut remaining tomatoes into small dice; set aside. In a large saucepan over medium heat, melt butter. Add onions and garlic; cook until ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality 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. 

Already registered? here.