Tomato Sauce USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Tomato paste, diced tomatoes, Italian spices and a vegetable base come together tastefully to create our Tomato Sauce recipe.
NSLP/SBP CREDITING INFORMATION
2 Tbsp provide ¹⁄8 cup red/orange vegetable.
3 from 1 vote

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Instructions
 

  • Heat oil in a large stock pot.
  • Add onions, tomato paste, diced tomatoes, water, pepper, parsley, garlic powder, basil, oregano, thyme, and vegetable base. Simmer uncovered over medium heat for 5 minutes. Set aside for step 5.
  • Critical Control Point: Heat to 135 °F or higher.
  • Place 25 individual soufflé cups on a sheet pan (18” x 26” x 1”).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Using 1 fl oz ladle, portion 2 Tbsp tomato sauce into each soufflé cup.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve 1 soufflé cup (2 Tbsp).

Nutrition INFORMATION

Tomato Sauce USDA Recipe for Schools
Amount Per Serving
 
1 soufflé cup (2 Tbsp)
Calories
14
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
11
mg
0
%
Total Carbohydrate
 
2
g
1
%
Dietary Fiber
 
0
g
0
%
Total Sugars
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin D
 
0
IU
0
%
Calcium
 
2
mg
0
%
Iron
 
0
mg
0
%
Potassium
 
7
mg
0
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 6 oz
100 Servings:
Mature onions: 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 3 lb 2 oz
About 1 qt 2¼ cups/2 sheet pans
(18" x 26" x 1")
100 Servings:
About 6 lb 4 oz
About 3 qt ½ cup/4 sheet pans
(18" x 26" x 1")