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.

   
   
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