Source: U.S. Department of Defence
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Tomato Sauce
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 SAUCES, GRAVIES, AND DRESSINGS No.O 015 00
TOMATO SAUCE
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
47 cal
7g
1g
2g
0 mg
263 mg
9 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
1-1/4 lbs
3-1/2 cup
1-3/8 lbs
SHORTENING,VEGETABLE,MELTED
7-1/4 oz
1 cup
FLOUR,WHEAT,GENERAL PURPOSE
7-3/4 oz
1-3/4 cup
WATER
10-1/2 lbs
1 gal 1 qts
TOMATO PASTE,CANNED
4 lbs
1 qts 3 cup
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
GARLIC POWDER
<1/16th oz
<1/16th tsp
Method
1
Saute onions in shortening, salad or olive oil in steam jacketed kettle or stock pot for 5 minutes or until onions are tender.
2
Add flour to sauteed mixture; stir until well blended. Cook for 5 minutes.
3
Combine water, tomato paste, sugar, salt, pepper, red pepper, and garlic powder. Add to flour and onion mixture.
Bring to a boil; reduce heat and simmer for 15 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4
Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 47 cal |
| Carbohydrates: | 7g |
| Protein: | 1g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 263 mg |
| Calcium: | 9 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 1-1/4 lbs | 3-1/2 cup | 1-3/8 lbs |
| SHORTENING,VEGETABLE,MELTED | 7-1/4 oz | 1 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 7-3/4 oz | 1-3/4 cup | |
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| TOMATO PASTE,CANNED | 4 lbs | 1 qts 3 cup | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| GARLIC POWDER | <1/16th oz | <1/16th tsp |
| Method: | |
|
1 Saute onions in shortening, salad or olive oil in steam jacketed kettle or stock pot for 5 minutes or until onions are tender. 2 Add flour to sauteed mixture; stir until well blended. Cook for 5 minutes. 3 Combine water, tomato paste, sugar, salt, pepper, red pepper, and garlic powder. Add to flour and onion mixture. Bring to a boil; reduce heat and simmer for 15 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 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