Lunchbreak: Chef Chris Koetke makes tomato pepper sauce and oven dried tomatoes

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Chris Koetke
Kendall College

Tomato Pepper Sauce
Yield: 10 cups

5 Tablespoons extra virgin olive oil
2 cup diced onions
7 cups thinly sliced assorted peppers
1 poblano chili, seeds and veins removed, thinly sliced
8 large garlic cloves, minced
6 lbs. tomatoes, seeded and diced
1 Tablespoon paprika
1 Tablespoon smoked paprika
2 teaspoons salt
1 teaspoon dried thyme leaf
2 bay leaves
4 oz. hard salami, julienned

In a large sauce pan/pot over moderate heat, sauté onions, peppers, and poblano in the olive oil until well-softened (about 10 minutes). Add garlic and cook for another several minutes. Add remaining ingredients and simmer for 30 minutes until thickened.  Taste for seasoning. Serve over pasta

Oven Dried Tomatoes

12 plum tomatoes
1 small clove minced garlic mixed with 1 Tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaf

Preheat oven to 275F. Core the tomatoes and cut in half lengthwise. Place tomato halves on a large cookie sheet. Brush both sides of each tomato half with olive oil.  Season with salt, pepper, and thyme. Place in oven for 4 – 5 hours or until the tomatoes are mostly dried but since have some moisture. Remove from oven and cool.  Pack tightly in a covered container and store in refrigerator for up to 1 week.

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