| Yield 1X: | 116.50 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion | ||
| Portions: | 58.3 | ||||
| Shelf life: | 2 days | ||||
| Date: | 9.18.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Garlic, minced | 0.50 | |
| Shallots, minced | 6.00 | |
| Tomato concassee | 5 | |
| Basil, chiffonade | 2.00 | |
| Lemon juice | 4.00 | |
| EVOO | 1 | 8.00 |
Carefully measure and prepare all ingredients. Combine all ingredients in a suitable bowl, and mix well. Season well with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.