Roasted Red Sauce | USDA Recipe for Schools
This is a simple and fast tomato sauce that utilizes the USDA frozen peppers and onions and butternut squash to create a tasty vegan base sauce that can be used
Ingredients
- 6¼ lbs peppers, frozen chopped
- 6¼ lbs onions, frozen chopped
- ¼ cup canola oil
- 3 lbs butternut squash or sweet potato, cooked and pureed
- 12 ¾ lbs tomato sauce
- 3 ¾ lbs tomatoes, diced
- 12 oz tomato paste
- 6 cloves fresh garlic, minced
- 2 cups basil, fresh or ¾ cup oregano, fresh
- 1 Tbsp kosher salt
- 2 tsp black pepper
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