Alliance for a Healthier Generation Alliance Smart Foods Planner
Find a Recipe

Lorena Garcia's Pomodoro Sauce for Rice Bowls


  1. Chop onions and basil. Dice carrots and celery.
  2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
  3. Add onions, basil and garlic. Cook until onions are clear. (Approximately 10 minutes)
  4. Add carrots and celery. Cook for 10 minutes or until tender.
  5. Add tomatoes, V-8 juice and chicken stock. Bring to a boil then reduce to a simmer and cook for 1 hour.
  6. Heat to 140° or higher
  7. Blend with an immersion blender until smooth.
  8. Cool according to HACCP guidelines.

Additional Serving Suggestions

1 #8 scoop = 1/2 cup serving red/organge vegetable

You must Log In to post a comment.


Be the first to comment!


Makes 2 gallons

  • 1 cup olive oil
  • 7 lbs onions, raw
  • ½ cup basil, fresh
  • 3 tablespoons dried oregano
  • 1/8 cup black pepper
  • ¼ cup garlic, chopped jarred
  • 5 lbs raw carrots, diced (Diced product can be used and purchased.)
  • 5 lbs celery, diced (Diced product can be used and purchased.)
  • 2 #10 can low sodium diced tomatoes, with juice
  • 1 quart V-8 juice, low sodium
  • 1 quart low sodium chicken broth