Production identity
- Target finished yield
- 5 kg · approximately 40 portions at 125 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 89.3% (5.6 kg declared primary input → 5 kg finished target)
- Total formula input
- 5.593 kg before trim, evaporation, absorption or transfer loss
- Time
- 30 min active · 100 min total
- Equipment
- rondeau · immersion blender or food mill
- U.S. major allergens intentionally present
- None intentionally declared in the formula; supplier labels and cross-contact still require verification.
- Additional sensitivity note
- None listed.
- Holding / service
- Cool rapidly for storage or hot hold in small service batches.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Canned whole tomatoes | 5 kg | crushed by hand |
| Onion | 300 g | fine dice |
| Olive oil | 150 g | |
| Garlic | 60 g | sliced |
| Kosher salt | 45 g | start lower if tomatoes are salted |
| Basil | 30 g | finish |
| Black pepper | 8 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Canned whole tomatoes | 89.40% | 2.5 kg | 5 kg | 10 kg |
| Onion | 5.36% | 150 g | 300 g | 600 g |
| Olive oil | 2.68% | 75 g | 150 g | 300 g |
| Garlic | 1.07% | 30 g | 60 g | 120 g |
| Kosher salt | 0.80% | 22.5 g | 45 g | 90 g |
| Basil | 0.54% | 15 g | 30 g | 60 g |
| Black pepper | 0.14% | 4 g | 8 g | 16 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Sweat onion in oil until translucent and sweet without browning; add garlic only near the end to prevent bitterness.
Add tomatoes and bring to a controlled simmer. Cook uncovered to reduce excess water and integrate flavor.
Stir/scrape often enough to prevent scorching as solids concentrate.
Mill or blend only to the texture required by the menu; avoid unnecessary high shear if rustic texture is desired.
Weigh to 5 kg target, then finish seasoning and basil.
Working numbers
- Target finished yield: 5 kg
- Reduction loss ≈ 10–12% from listed mass
- Season after concentration
- Garlic cooks briefly before liquid addition
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Bright but developed tomato aroma, balanced acidity, no raw canned note, no scorched solids; texture matches intended use.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Metallic/raw taste | Insufficient cooking/concentration | Extend controlled simmer to develop tomato solids. |
| Muddy sweet sauce | Onion overused or sauce reduced too far | Restore tomato/acid balance and control finished yield. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.