Yields
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Onion: 78%
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Celery: 83%
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Carrot: 76%
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Zucchini: 86%
Pre-Preparation
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Wash all produce as needed.
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Medium dice the onions, celery, and carrots.
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Mince the garlic.
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Small dice the zucchini.
Preparation
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Heat oil in a large pot, tilt skillet, or kettle over medium heat.
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Sauté onions until translucent.
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Add celery, carrots, and garlic. Cook until soft, about 15 minutes, stirring occasionally.
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Add zucchini, salt, pepper, basil, and oregano. Stir to combine.
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Add diced tomatoes and tomato sauce.
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Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes or until all the vegetables are tender.
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Remove from heat and let it cool slightly.
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Blend with an immersion blender or blender in batches until smooth.
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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).
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Option to blend in any fresh herbs.
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Hold hot at 140°F or higher until service. If preparing ahead or sending out, cool according to HACCP procedures.
Serving
Serving size: 1/2 cup (4 oz)
