Tomato Sauce - USDA Recipe for Schools

Tomato Sauce - USDA Recipe for Schools
Clasificación: 
Sirve: 50 or 100 Servings

Descripción

Tomato paste, diced tomatoes, Italian spices and a vegetable base come together tastefully to create our Tomato Sauce recipe.

 

Canola oil
1 Tbsp
2 Tbsp

1. Heat oil in a large stock pot.

*Fresh onions, diced
4 oz
2/3 cup 1 Tbsp 2 1/2 tsp
8 oz
1 1/3 cups 3 Tbsp 2 tsp

2. Add onions, tomato paste, diced tomatoes, water, pepper, parsley, garlic powder, basil, oregano, thyme, and vegetable base. Simmer uncovered over medium heat for 5 minutes. Set aside for step 5.

Canned low-sodium tomato paste
10 oz
1 cup 1 Tbsp 1 tsp (approx. 1/8 No. 10 can)
1 lb 4 oz
2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can)
Canned low-sodium diced tomatoes, undrained
1 lb 10 oz
3 cups 2 Tbsp (approx. ¼ No. 10 can)
3 lb 4 oz
1 qt 2 ¼ cups (approx. ½ No. 10 can)
Water
1/2 cup
1 cup
Ground black pepper
1/4 tsp
1/2 tsp
Dried parsley
2 Tbsp
1/4 cup
Garlic powder
1 Tbsp
2 Tbsp
Dried basil
1/4 tsp
1/2 tsp
Dried oregano
1/4 tsp
1/2 tsp
Dried thyme
1/4 tsp
1/2 tsp
Vegetable base
2 tsp
1 Tbsp 1 tsp

3. Critical Control Point: Heat to 135 °F or higher.

4. Place 25 individual soufflé cups on a sheet pan (18” x 26” x 1”). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Pour 2 Tbsp (about 1 oz) tomato sauce into each soufflé cup.

6. Critical Control Point: Hold for hot service at 135 °F or higher.

7. Serve 1 souffle cup.

Porción

See Notes

Notas

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
Serving
 
NSLP/SBP Crediting Information: One souffle cup provides 1/8 cup red/orange vegetable.  
                                                              
CACFP Crediting Information: One souffle cup provides 1/8 cup vegetable.
 
Inglés
Encuentre consejos y fuentes de información para un manejo seguro de alimentos y guía de temperatura de cocción adecuada.