Frank's Recipes! Sauerkraut with Tomatoes for 100

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Sauerkraut with Tomatoes for 100

Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

4 1/2 cups (1 lb 8 oz) bacon, chopped
7 1/2 cups (2 lb 8 oz) onions, dry, chopped
4 1/2 quart (9 lb 9 oz) tomatoes, canned, crushed
1 quart stock, chicken, hot
1 1/4 cups (9 oz) sugar, granulated
2 teaspoon cloves, ground
1 tablespoon poultry seasoning, ground
2 teaspoon pepper, black
9 quart (18 lb 9 oz or 3-No. 10 can) sauerkraut, canned

Saute bacon until crisp. Add onions; saute, stirring frequently, until onions are
tender. Combine tomatoes, stock, sugar, cloves, poultry seasoning, and black pepper; add
bacon and onion mixture; bring to just a boil; reduce heat; simmer 5 minutes. Rinse
sauerkraut under running water. Drain well. Pour into roasting pan. Add tomato mixture;
mix well. Cover and bake 2 hours.

1 oz Soup and Gravy base, chicken, may be used with 1 quart water for chicken stock.