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We start by combining fresh peeled garlic with carrots that have been coarsely chopped.
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Then, with a very large immersion blender, we mix them with the extra virgin olive oil.
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Our sauces are cooked just like Grandma Angie does, except our pot is just a little bigger. This is a 60 gallon steam kettle that provides heat on all sides, not just on the bottom.
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The mixture is added to the kettle, along with the chopped onions.
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To ensure that the carrots and onions are nice and soft, we cook them for about an hour.
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Then, we add all of our herbs and spices.
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Cooking for about half an hour allows the herbs to toast and release their flavors.
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Next, the tomatoes are added to the kettle. We use San Marzano style tomatoes from California that are pureed just before adding to the kettle.
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Like Grandma Angie's tradition, this sauce is cooked for several hours. It is tasted every so often to make sure the final product is what Grandma Angie intended.
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The finished sauce is moved into a large hopper that feeds the bottling machine.
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This holds several gallons at a time and uses compressed air to fill the bottles.
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The empty bottles are loaded on a turntable that feeds the machine one at a time.
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A conveyor belt brings the jars under the fillers, where...
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...two jars at a time are filled.
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A lid is attached manually and the jars are transferred to another conveyor.
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The second conveyor takes the jars through the machine that tightens the lids, ensuring a good seal.
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They are taken off the conveyor and allowed to cool on top of giant fans. The cooling causes the lid to "suck down" thereby completing the sealing process.
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Once they are cool, they are sent through the labeler, which makes sure each and every label is even, straight and completely applied.
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Finally, they are put into cases and ready to send to Farmer's Markets, retail stores, distributors and our internet facility.
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