Cook Time: 40 Min.

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 145°F

Nutritional Content

Allergens: fish, wheat, soy

Calories: 35 Kcal

Carbohydrates: 8 g

Protein: 2 g

Total Fat: .5 g

Calcium: 40 mg

Sodium: 105 mg

Ingredients

10 Servings

• 2.5 oz yellow onion, chopped fine

• 2.5 oz green pepper, fresh, chopped fine

• 2.5 oz celery, fresh, chopped fine

• 1/2 tsp vegetable oil,

• 1 1/2 cup tomato, diced, canned

• 1/3 cup tomato paste, canned

• 1/3 cup water

• 1/4 tsp oregano, dry

• 1/2 tsp garlic powder

• 1/8 tsp basil leaves, dry

• 0.33 each bay leaf, whole

• 1 tsp parsley, dried

• 1/2 tsp Worcestershire sauce

• 1 tsp granulated sugar

25 Servings

• 6.5 oz yellow onion, chopped fine

• 6 oz green pepper, fresh, chopped fine

• 6.5 oz celery, fresh, chopped fine

• 1 1/2 tsp vegetable oil,

• 3 3/4 cup tomato, diced, canned

• 3/4 cup tomato paste, canned

• 3/4 cup water

• 3/4 tsp oregano, dry

• 1 1/8 tsp garlic powder

• 1/4 tsp basil leaves, dry

• 0.83 each bay leaf, whole

• 2 1/4 tsp parsley, dried

• 1 1/8 tsp Worcestershire sauce

• 2 1/4 tsp granulated sugar

50 Servings

• 12.5 oz yellow onion, chopped fine

• 11.5oz green pepper, fresh, chopped fine

• 12.5 oz celery, fresh, chopped fine

• 3 tsp vegetable oil,

• 2 QT tomato, diced, canned

• 1 2/3 cup tomato paste, canned

• 1 2/3 cup water

• 1 3/4 tsp oregano, dry

• 2 1/4 tsp garlic powder

• 1/2 tsp basil leaves, dry

• 1.67 each bay leaf, whole

• 1 Tbsp 2 tsp parsley, dried

• 2 1/4 tsp Worcestershire sauce

• 1 Tbsp 2 tsp granulated sugar

100 Servings

• 1 lb 9 oz yellow onion, chopped fine

• 1 lb 7 oz green pepper, fresh, chopped fine

• 1 lb 9 oz celery, fresh, chopped fine

• 1 Tbsp 3 tsp vegetable oil,

• 3 3/4 QT tomato, diced, canned

• 3 2/3 cup tomato paste, canned

• 3 2/3 cup water

• 1 Tbsp oregano, dry

• 1 Tbsp 1 tsp garlic powder

• 3/4 tsp basil leaves, dry

• 3.33 each bay leaf, whole

• 3 Tbsp parsley, dried

• 1 Tbsp 1 tsp Worcestershire sauce

• 3 Tbsp granulated sugar

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Finely chop Vegetables. Sauté Onions, Pepper, and Celery in Oil until tender.

3. Add remaining ingredients. Bring to boil. Simmer for 30 min. Remove Bay Leaf.

4. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

5. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

6. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
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