Yields
- Onion: 78%
- Celery: 83%
- Carrot: 76%
- Zucchini: 86%
Pre-Preparation
- Wash produce as needed.
- Cut off ends and remove skin from onions, then dice into medium cubes.
- Slice celery stalks into long strips, then dice into medium cubes.
- Cut the top end off the carrots, then dice into medium cubes.
- Slice the top end off the zucchini, then dice into medium cubes.
- Mince the garlic.
Preparation
- In a large pot, tilt skillet, or kettle set over medium heat, add the oil.
- Cook the onions for about 3-5 minutes until translucent.
- Add celery, carrots, garlic and cook for about 5-10 minutes or until soft; stir occasionally.
- Stir in zucchini, salt, pepper, basil, and oregano.
- 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 soft.
- Remove from heat and 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 other fresh herbs.
- Hold hot until service at or above 135°F. If preparing ahead or sending out, cool according to HACCP procedures.
Serving
Serving size: 1/2 cup (4 oz)
Suggested serving utensil: ladle
Recipe Source
Boulder Valley School District Food Services
