St. Joseph'S Succo - cooking recipe

Ingredients

6 (12 oz.) cans tomato paste
3 (12 oz.) cans tomato puree
12 (12 oz.) cans hot water
2 1/2 medium onions, chopped
1 Tbsp. sweet basil
2 tsp. oregano
15 Tbsp. sugar
3 Tbsp. salt
1 Tbsp. pepper
3 cloves garlic, crushed
3 (2 oz.) tins anchovies
1 qt. cooked fennel, chopped fine
olive oil (for sauteing)

Preparation

Add olive oil to heavy stock pot and saute onions until transparent.
Add
anchovies
and
saute
until
melted.
Add tomato
paste, puree, salt, sugar, pepper, oregano and crushed garlic
plus
sweet basil and saute well.
This takes approximately
20
minutes,
stirring constantly.
Then add water and fennel
greens and simmer 3 hours.
This recipe doubled serves approximately 50 people, making a large electric roaster full. Add additional water as needed.