Tomato Sauce - USDA Recipe for CACFP

Tomato Sauce - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

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

 

Canola oil
1 1/2 tsp
1 Tbsp

1. Heat oil in a large stock pot.

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

3. Critical Control Point: Heat to 140 °F or higher.

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

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

6. Critical Control Point: Hold for hot service at 140 °F or higher.

7. Serve 1 souffle cup.

Serving

See Notes

Notes

*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.
 
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