Magic Marinara is perfect for spaghetti, meatballs, pizza sauce, bread or cheese stick dipping sauce, lasagna, and more! Provides ½ cup Vegetable (¼ cup Red/Orange Vegetable plus ¼ cup Other Vegetable) for the USDA Child Nutrition Program.
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Servings
Makes 50-½ cup portions
Ingredients
½ cup oil, olive, salad or cooking
3½ cup onions, fozen, chopped, unprepped
¾ cup Chef Paul Prudhomme's Herbal Pizza & Pasta Magic
3 quarts tomatoes, diced, no salt addes
½ cup sugars, granulated
1½ quart water, municipal
2¼ cup tomato paste, no salt added
½ cup garlic, granulated
3½ cup onions, fozen, chopped, unprepped
¾ cup Chef Paul Prudhomme's Herbal Pizza & Pasta Magic
3 quarts tomatoes, diced, no salt addes
½ cup sugars, granulated
1½ quart water, municipal
2¼ cup tomato paste, no salt added
½ cup garlic, granulated
How To Prepare
Heat oil in sauce pot and add onions. Sweat for 10 minutes or until onions are soft and translucent.
While onions are sweating, mix together the rest of the ingredients in a bowl, combine thoroughly. Once the onions are ready, add everything to the pot. Bring to a boil, drop to a simmer, and cook at a simmer for 45 minutes, stirring often.
Portion with a #8 scoop for a ½ cup portion.
CCP: Hold at 135° F or higher.
CCP: Heat to 165° F or higher for at least 15 seconds
CCP: Hold for hot service at 135° F or higher
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
While onions are sweating, mix together the rest of the ingredients in a bowl, combine thoroughly. Once the onions are ready, add everything to the pot. Bring to a boil, drop to a simmer, and cook at a simmer for 45 minutes, stirring often.
Portion with a #8 scoop for a ½ cup portion.
CCP: Hold at 135° F or higher.
CCP: Heat to 165° F or higher for at least 15 seconds
CCP: Hold for hot service at 135° F or higher
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
