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Tomato Sauce USDA Recipe for Schools

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.
Course: vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa, Plant-based
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Broil
50 Servings
Calories: 14

Ingredients

50 Servings

    Weight

    • - - Oil, canola
    • 4 oz *Onions, fresh, diced
    • 10 oz Tomato paste, canned, low-sodium
    • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
    • - - Water
    • - - Pepper, black, ground
    • - - Parsley, dried
    • - - Garlic powder
    • - - Basil, dried
    • - - Oregano, dried
    • - - Thyme, dried
    • - - Vegetable base

    Measure

    • 1 Tbsp Oil, canola
    • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
    • 1 cup 1 Tbsp 1 tsp (about ¹⁄8 No. 10 can) Tomato paste, canned, low-sodium
    • 3 cups 2 Tbsp (about ¹⁄4 No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
    • ½ cup Water
    • ¼ tsp Pepper, black, ground
    • 2 Tbsp Parsley, dried
    • 1 Tbsp Garlic powder
    • ¼ tsp Basil, dried
    • ¼ tsp Oregano, dried
    • ¼ tsp Thyme, dried
    • 2 tsp Vegetable base

    100 Servings

      Weight

      • - - Oil, canola
      • 8 oz *Onions, fresh, diced
      • 1 lb 4 oz Tomato paste, canned,low-sodium
      • 3 lb 4 oz Tomatoes, diced,canned, low-sodium, undrained
      • - - Water
      • - - Pepper, black, ground
      • - - Parsley, dried
      • - - Garlic powder
      • - - Basil, dried
      • - - Oregano, dried
      • - - Thyme, dried
      • - - Vegetable base

      Measure

      • 2 Tbsp Oil, canola
      • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
      • 2 cups 2 Tbsp 2 tsp (about ¹⁄4 No. 10 can) Tomato paste, canned, low-sodium
      • 1 qt 2¼ cups (about ¹⁄2 No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
      • 1 cup Water
      • ½ tsp Pepper, black, ground
      • ¼ cup Parsley, dried
      • 2 Tbsp Garlic powder
      • ½ tsp Basil, dried
      • ½ tsp Oregano
      • ½ tsp Thyme, dried
      • 1 Tbsp 1 tsp Vegetable base

      -

      50 Servings

        Weight

        • - - Oil, canola
        • 4 oz *Onions, fresh, diced
        • 10 oz Tomato paste, canned, low-sodium
        • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
        • - - Water
        • - - Pepper, black, ground
        • - - Parsley, dried
        • - - Garlic powder
        • - - Basil, dried
        • - - Oregano, dried
        • - - Thyme, dried
        • - - Vegetable base

        Measure

        • 1 Tbsp Oil, canola
        • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
        • 1 cup 1 Tbsp 1 tsp (about ¹⁄8 No. 10 can) Tomato paste, canned, low-sodium
        • 3 cups 2 Tbsp (about ¹⁄4 No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
        • ½ cup Water
        • ¼ tsp Pepper, black, ground
        • 2 Tbsp Parsley, dried
        • 1 Tbsp Garlic powder
        • ¼ tsp Basil, dried
        • ¼ tsp Oregano, dried
        • ¼ tsp Thyme, dried
        • 2 tsp Vegetable base

        100 Servings

          Weight

          • - - Oil, canola
          • 8 oz *Onions, fresh, diced
          • 1 lb 4 oz Tomato paste, canned,low-sodium
          • 3 lb 4 oz Tomatoes, diced,canned, low-sodium, undrained
          • - - Water
          • - - Pepper, black, ground
          • - - Parsley, dried
          • - - Garlic powder
          • - - Basil, dried
          • - - Oregano, dried
          • - - Thyme, dried
          • - - Vegetable base

          Measure

          • 2 Tbsp Oil, canola
          • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
          • 2 cups 2 Tbsp 2 tsp (about ¹⁄4 No. 10 can) Tomato paste, canned, low-sodium
          • 1 qt 2¼ cups (about ¹⁄2 No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
          • 1 cup Water
          • ½ tsp Pepper, black, ground
          • ¼ cup Parsley, dried
          • 2 Tbsp Garlic powder
          • ½ tsp Basil, dried
          • ½ tsp Oregano
          • ½ tsp Thyme, dried
          • 1 Tbsp 1 tsp Vegetable base

          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).

          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.

          Nutrition

          Serving: 1soufflé cup (2 Tbsp) | Calories: 14 | Total Carbohydrate: 2g | Protein: 1g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 7mg | Dietary Fiber: 0g | Total Sugars: 1g | Vitamin D: 0IU | Calcium: 2mg | Iron: 0mg