Fresca Sauce (for Creole Catfish Fresca) State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
A garden-fresh sauce perfect for local catfish.NSLP/SBP CREDITING INFORMATION:¼ cup (No. 16 scoop) provides ¼ cup red/orange vegetable.Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, St. Tammany Parish Public Schools*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Calories: 31
Ingredients
50 Servings
Weight
- 7 lb 8 oz *Tomatoes, red, ripe, diced
- - - Oil, olive
- - - Garlic, granulated
- - - Oregano, dried
- - - Pepper, black
- - - Salt, table
Measure
- - - *Tomatoes, red, ripe, diced
- ½ cup Oil, olive
- 2 Tbsp Garlic, granulated
- 1 tsp Oregano, dried
- ½ tsp Pepper, black
- ½ tsp Salt, table
100 Servings
Weight
- 15 lb *Tomatoes, red, ripe, diced
- - - Oil, olive
- - - Garlic, granulated
- - - Oregano, dried
- - - Pepper, black
- - - Salt, table
Measure
- - - *Tomatoes, red, ripe, diced
- 1 cup Oil, olive
- ¼ cup Garlic, granulated
- 2 tsp Oregano, dried
- 1 tsp Pepper, black
- 1 tsp Salt, table
-
50 Servings
Weight
- 7 lb 8 oz *Tomatoes, red, ripe, diced
- - - Oil, olive
- - - Garlic, granulated
- - - Oregano, dried
- - - Pepper, black
- - - Salt, table
Measure
- - - *Tomatoes, red, ripe, diced
- ½ cup Oil, olive
- 2 Tbsp Garlic, granulated
- 1 tsp Oregano, dried
- ½ tsp Pepper, black
- ½ tsp Salt, table
100 Servings
Weight
- 15 lb *Tomatoes, red, ripe, diced
- - - Oil, olive
- - - Garlic, granulated
- - - Oregano, dried
- - - Pepper, black
- - - Salt, table
Measure
- - - *Tomatoes, red, ripe, diced
- 1 cup Oil, olive
- ¼ cup Garlic, granulated
- 2 tsp Oregano, dried
- 1 tsp Pepper, black
- 1 tsp Salt, table
Instructions
- Heat a large skillet or tilt skillet over medium high heat.
- When skillet is hot, add oil, tomatoes, granulated garlic, oregano, pepper, and salt; stir to combine.
- Cook tomato mixture over medium to medium-high heat just until heated through, approximately 3-5 minutes. Do not overcook sauce.Critical Control Point: Heat to 135 °F or higher. Hold for hot service at 135 °F or higher.
- Serve ¼ cup sauce using a No. 16 scoop with Creole Catfish Fresca filet (see separate recipe).
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
This recipe is best prepared for just in time service, and quick batch cooking is recommended.
Optional: serve with Creole Catfish Fresca.
Note: Optional ingredients are not included in the recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Cooking Process #2: Same Day Service
Nutrition
Serving: 0¼ cup (No. 16 scoop) | Calories: 31 | Total Carbohydrate: 2.65g | Protein: 10001g | Total Fat: 2g | Saturated Fat: 10001g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 10000mg | Dietary Fiber: 10001g | Total Sugars: 1.3g | Vitamin C: 13.5mg | Vitamin D: 10000IU | Calcium: 7.23mg | Iron: 0.44mg | Added Sugars included: 10000g | Vitamin A: 87mcg RAE