These are three of my favorite large scale recipes. They all feature complete and concentrated nutrition. They all involve a significant commitment of labor and time, so I learned to make them in large batches. Also, they can all be made in a concentrated form, and reconstituted at serving time by adding water. The marinara and green chile are particularly amenable to freezing and refreezing over and over. Enjoy... Marinara: 5-6 pounds fresh red tomatoes (or more), diced 1 head garlic, skinned and crushed 1 small yellow onion, diced 4 oz fresh basil, diced 4+ oz grated fresh parmesan cheese (optional, see vegan note below) 1 or 2 small cans tomato paste olive oil dried oregano to taste black pepper to taste salt to taste Dice the onion and crush or dice the garlic into a large pot. Cover with olive oil and cook until onion is transparent. Dice the tomatoes and fresh basil and add to cooked onion/garlic. Stir. Add tomato paste, grated parmesan, oregano and black pepper. Simmer at least
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