Firehouse Tomato Sauce Recipes

THE ULTIMATE FIREHOUSE CHILI RECIPE

Steps:

• In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.

FIREHOUSE BARBECUE SAUCE

Steps:

• Combine all the ingredients in a bowl; blend well. Let sit overnight, chilled to allow the flavors to merge.

FIREHOUSE TOMATO SOUP

Steps:

• Sauté onions and garlic in olive oil until the are soft.
• Add tomatoes and reduce heat to low.
• Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients.
• Simmer over low heat, stirring frequently, for 10 to 15 minutes.
• This soup will burn easily if not stirred enough and/or if soup is allowed to boil.
• Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.

FIREHOUSE BBQ SAUCE

Steps:

• Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

FIREHOUSE TOMATO SAUCE

Steps:

• Preheat oven to 400°F.
• Heat oil in a skillet under low heat add onions and shallot. Saute until lightly translucent and soft.
• Slice Plum tomatoes lengthwise, sprinkle with salt and olive oil. Bake for 10mins on each side or until browned.
• Add garlic, stir often and be very careful to watch for burning, about 2 minutes If you see spots of garlic getting brown add small splashes of water over them. Once the garlic is done add the tomato paste, herbs, pepper flakes, salt, pepper, and mix until the paste and onions are blended, another 2-3 minutes.
• Add tomatoes, roasted plum tomatoes, cola, water and butter. Bring to a light simmer for 3 hours Do net let it boil. After 2 hrs taste and adjust seasoning if necessary, before that the flavors have not concentrated. For texture I mashed it with a potato masher, if you prefer it chunky disregard.
• Serve with your favorite pasta and enjoy.