Yields
- Onion: 78%
- Celery: 83%
- Carrot: 76%
- Zucchini: 86%
Pre-Preparation
- Wash produce as needed.
- Medium dice the onions, celery, and carrots.
- Mince the garlic.
- Small dice the zucchini.
Preparation
- Heat oil in a large pot, tilt skillet, or kettle over medium heat.
- Sauté onions until translucent.
- Add celery, carrots, and garlic. Cook until soft, about 15 minutes, stirring occasionally.
- Add zucchini, salt, pepper, basil, and oregano. Stir to combine.
- Add diced tomatoes and tomato sauce.
- Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes or until all the vegetables are tender.
- Remove from heat and let it cool slightly.
- Blend with an immersion blender or blender in batches until smooth.
- Adjust consistency by blending in up to 3 quarts of water as needed (use hot water if hot holding or use ice/cold water if cooling).
- Option to blend in any fresh herbs.
- Hold hot at 135°F or higher until service. If preparing ahead or sending out, cool according to HACCP procedures.
Serving
Serving size: 1/2 cup (4 oz)
Recipe Source
Boulder Valley School District Food Services
