MARINARA SAUCE

Ingredients

Ingredient Weight Measure Issue
GARLIC POWDER 7/8 oz 3 tbsp
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
SHORTENING,VEGETABLE,MELTED 1-3/4 oz 1/4 cup 1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 10 lbs 1 gal 1/3 qts
WATER 8-1/3 lbs 1 gal
BAY LEAF,WHOLE,DRIED 1/4 oz 6 lf
OREGANO,CRUSHED 1/3 oz 2 tbsp
BASIL,DRIED,CRUSHED 1/3 oz 2 tbsp
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
THYME,GROUND 1/3 oz 2 tbsp

Method

1 Saute garlic and onions in shortening, salad oil, or olive oil until tender.
2 Combine sauteed onions and garlic with tomatoes, tomato paste, water, bay leaves, oregano, basil, salt, sugar and thyme. Mix well.
3 Bring to a boil; reduce heat and simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves before serving. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
93 cal 21 g 4 g 1 g 0 mg 891 mg 66 mg

Portion

3/4 Cup

Yield

100


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