Source: U.S. Department of Defence
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Pizza Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 012 00
PIZZA SAUCE
Yield 100
Portion 2-1/2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
23 cal
5g
1g
0g
0 mg
221 mg
20 mg
Ingredient
Weight
Measure
Issue
OIL,SALAD
1/2 oz
1 tbsp
ONIONS,FRESH,CHOPPED
12-2/3 oz
2-1/4 cup
14-1/8 oz
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
8-1/4 lbs
3 qts 3 cup
TOMATO PASTE,CANNED
1-1/2 lbs
2-5/8 cup
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
BASIL,DRIED,CRUSHED
1/3 oz
2 tbsp
1/8 oz
3 each
BAY LEAF,WHOLE,DRIED
GARLIC POWDER
1/8 oz
1/8 tsp
OREGANO,CRUSHED
1/3 oz
2 tbsp
Method
1 Saute onions in shortening, salad or olive oil until tender.
2 Add tomatoes, tomato paste, sugar, salt, pepper, basil, bay leaves, garlic, and oregano. Bring to a boil; reduce heat and simmer for
1 hour. Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.
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| Yield: 100 | Portion: 2-1/2 Tablespoons |
| Calories: | 23 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 221 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| OIL,SALAD | 1/2 oz | 1 tbsp | |
| ONIONS,FRESH,CHOPPED | 12-2/3 oz | 2-1/4 cup | 14-1/8 oz |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 8-1/4 lbs | 3 qts 3 cup | |
| TOMATO PASTE,CANNED | 1-1/2 lbs | 2-5/8 cup | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| BASIL,DRIED,CRUSHED | 1/3 oz | 2 tbsp | |
| BAY LEAF,WHOLE,DRIED | 1/8 oz | 3 each | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| OREGANO,CRUSHED | 1/3 oz | 2 tbsp |
| Method: | |
|
1 Saute onions in shortening, salad or olive oil until tender. 2 Add tomatoes, tomato paste, sugar, salt, pepper, basil, bay leaves, garlic, and oregano. Bring to a boil; reduce heat and simmer for 1 hour. Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence