Marinara Sauce

Cook Time: 30 Min.

Serving Size: 2 fl. oz Makes: 10/25/50/100 Servings Cook Method: Simmer


Nutritional Content

Allergens: Fish, Soy

Calories: 35 Kcal

Carbohydrates: 8 g

Protein: 2 g

Total Fat: .5 g

Calcium: 50 mg

Sodium: 210 mg


Ingredients

10 Servings

  • Onion, Yellow 2.5 oz, Minced

  • Peppers, Green Fresh, Minced, 2.5 oz

  • Celery, Fresh, Minced, 2.5 Oz

  • Oil, Vegetable 1/2 tsp

  • Sugar, Granulated Bulk

  • Tomato, Diced Cnd, 1 1/2 Cup

  • Tomato, Paste Cnd

    1/3 Cup

  • Water, Tap, 1/3 Cup

  • Oregano, Dry 1/4 tsp

  • Salt, Iodized

    1/2 tsp

  • Garlic, Powder

    1/2 tsp

  • Basil, Dried Leaves

    1/8 tsp

  • Bay Leaf, Whole

    0.4 each

  • Parsley, Dried

    1.0 tsp

  • Sauce, Worcestershire

    1/2 tsp

25 Servings

  • Onion, Yellow 6.5 oz, Minced

  • Peppers, Green Fresh, Minced, 6.5 oz

  • Celery, Fresh, Minced, 6.5 oz

  • Oil, Vegetable, 1 1/2 tsp

  • Tomato, Diced Cnd, 3 3/4 Cup

  • Tomato, Paste Cnd, 3/4 Cup

  • Water, Tap, 3.4 Cup

  • Oregano, Dry, 3/4 tsp

  • Salt, Iodized 1 1/8 tsp

  • Garlic, Powder, 1 1/8 tsp

  • Basil, Dried Leaves, 1.4 tsp

  • Bay Leaf, Whole, 1 each

  • Parsley, Dried, 2 1/4 tsp

  • Sauce, Worcestershire, 1 1/8 tsp

50 Servings

  • Onion, Yellow 12.5 oz, Minced

  • Peppers, Green Fresh, Minced 12.5 oz

  • Celery, Fresh, Minced, 12.5 oz

  • Oil, Vegetable, 3 tsp

  • Tomato, Diced Cnd, 2 Qt

  • Tomato, Paste Cnd, 1 2/3 cup

  • Water, Tap, 1 2/3 Cup

  • Oregano, Dry, 1 3/4 tsp

  • Salt, Iodized 2 1/4 tsp

  • Garlic, Powder, 2 1/4 tsp

  • Basil, Dried Leaves, 1/2 tsp

  • Bay Leaf, Whole, 2 each

  • Parsley, Dried, 1 Tbsp 2 tsp

  • Sauce, Worcestershire, 2 1/4 tsp

100 Servings

  • Onion, Yellow 1 lb 9 oz, Minced

  • Peppers, Green Fresh, Minced 1 lb 9 oz

  • Celery, Fresh, Minced, 1 lb 9 oz

  • Oil, Vegetable, 1 Tbsp 3 tsp

  • Tomato, Diced Cnd, 3 3/4 Qt

  • Tomato, Paste Cnd, 3 1/3 Cup

  • Water, Tap, 3 1/3 Cup

  • Oregano, Dry, 1 Tbsp

  • Salt, Iodized 1 Tbsp 1 tsp

  • Garlic, Powder, 1 Tbsp 1 tsp

  • Basil, Dried Leaves, 3/4 tsp

  • Bay Leaf, Whole, 4 each

  • Parsley, Dried, 3 Tbsp

  • Sauce, Worcestershire, 1 Tbsp 1 tsp


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Saute 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/57C 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/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.



    Print Recipe here

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