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Marinara Sauce

RECIPE DETAILS

Item ID: LW015

Batch Quantity: 96

Serving Size: 1/2

Serving Measure: cup

Serving Description: 1/2 cup

Nutrition Link: 80586

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: LW015

Batch Quantity: 96

Serving Size: 1/2

Serving Measure: cup

Serving Description: 1/2 cup

Nutrition Link: 80586

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Preparation

1.Heat oil in large pot, tilt skillet or kettle over medium heat.
2.Sauté onions until translucent.
3.Add celery, carrots, and garlic and cook until soft, about 15 minutes, stirring occasionally.
4.Add zucchini, salt, pepper, dried basil, and oregano, stir to combine.
5.Add diced tomatoes and tomato sauce. Bring to a boil, reduce heat, cover and simmer until all vegetables are soft, about 40 minutes.
6.Use immersion blender to combine all ingredients and blend until smooth. Add up to 3 quarts of water to thin as needed. If hot holding, use hot water, if cooling, blend in ice or cold water. Blend any fresh herbs in now.
7.Adjust seasonings to taste

Serving

Hot hold above 135F.
Cool according to HACCP procuedure, to 75F within 2 hours, then to 41F within 4 hours.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 0 Calories: 166.41
Dark Green: 0 Milk: 0 Sat. Fat: 11.25%
Red Orange: 0.375 Grains: 0 Sodium: 348.68
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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