Sauce, Veggie Packed Marinara
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| N/A | N/A | N/A |
| N/A | N/A | N/A |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 0 | 0.5 |
| 0 | 0 | 0.5 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Vegetable Oil | | 1 pt | | 1 pt | |
| Onion, Yellow | Small diced | 1.63 lb | 1.31 lb | 1 qt, 1 pt | |
| Carrot, Whole | Small diced | 1.38 lb | 1.31 lb | 1 qt, 1 pt | |
| Celery | Small diced | 2 lb | 1.38 lb | 1 qt, 1.25 pt | |
| Zucchini | Small diced | 2.63 lb | 2.5 lb | 3 qt, 4 Tbsp | |
| Garlic, Fresh | Whole cloves, minced | 9.08 oz | 8 oz | 1 pt | |
| Tomato Sauce | | 19.31 lb | 19.31 lb | 2 gal, 1 qt | |
| Tomatoes, Diced Canned | | 9.6 lb | 12.75 lb | 1 gal, 1 pt | |
| Tomato Paste | | 1.5 lb | 1.5 lb | 1 pt, 3.2 Tbsp | |
| Basil, Dried | | 0.17 oz | 0.17 oz | 2 Tbsp | |
| Oregano, Dried | | 0.1 oz | 0.1 oz | 1 Tbsp | |
| Bay Leaf | | 0.68 oz | | | 2 |
| Thyme, Dried | | 0.1 oz | 0.1 oz | 1 Tbsp | |
| Salt, Kosher | | 2 oz | 2 oz | 3 Tbsp, 1 tsp | |
| Black Pepper, Ground | | 0.25 oz | 0.25 oz | 1 Tbsp | |
Method
- Use the small dice attachment of the food processor to cut the vegetables.
- In a steam kettle or tilt skillet, heat oil over medium high heat.
- Add onion, celery, and carrot and saute until onions are translucent and vegetables have softened.
- Add the zucchini and garlic and saute until cooked through, taking care not to burn.
- Add all tomato product, herbs and spices.
- Bring to a boil, the reduce heat to a simmer, stirring often to prevent burning. Scrape down sides of the cooking vessel.
- Cook for 1.5 hours (time will vary depending on altitude) or until flavors have blended and tomato product has sweetened.
- Turn off heat and puree sauce with an immersion blender.
- Cool according to HACCP SOP.
