Sauce, Veggie Packed Marinara

Serving Sizes by WeightServing Sizes by VolumeServing Each
Recipe Total Yield
Volume5 gal
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1 pt1 pt
Onion, YellowSmall diced1.63 lb1.31 lb1 qt, 1 pt
Carrot, WholeSmall diced1.38 lb1.31 lb1 qt, 1 pt
CelerySmall diced2 lb1.38 lb1 qt, 1.25 pt
ZucchiniSmall diced2.63 lb2.5 lb3 qt, 4 Tbsp
Garlic, FreshWhole cloves, minced9.08 oz8 oz1 pt
Tomato Sauce19.31 lb19.31 lb2 gal, 1 qt
Tomatoes, Diced Canned 9.6 lb12.75 lb1 gal, 1 pt
Tomato Paste1.5 lb1.5 lb1 pt, 3.2 Tbsp
Basil, Dried0.17 oz0.17 oz2 Tbsp
Oregano, Dried0.1 oz0.1 oz1 Tbsp
Bay Leaf0.68 oz2
Thyme, Dried0.1 oz0.1 oz1 Tbsp
Salt, Kosher2 oz2 oz3 Tbsp, 1 tsp
Black Pepper, Ground0.25 oz0.25 oz1 Tbsp


  1. Use the small dice attachment of the food processor to cut the vegetables.
  2. In a steam kettle or tilt skillet, heat oil over medium high heat.
  3. Add onion, celery, and carrot and saute until onions are translucent and vegetables have softened.
  4. Add the zucchini and garlic and saute until cooked through, taking care not to burn.
  5. Add all tomato product, herbs and spices.
  6. Bring to a boil, the reduce heat to a simmer, stirring often to prevent burning. Scrape down sides of the cooking vessel.
  7. Cook for 1.5 hours (time will vary depending on altitude) or until flavors have blended and tomato product has sweetened.
  8. Turn off heat and puree sauce with an immersion blender.
  9. Cool according to HACCP SOP.