Sauces & Coulis · Volume 1 · SUB-SCE-005
Fire Roasted Tomato Sauce
draft
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
Specification
- Yield
- 12,000 ml
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / ml
- $0.0037 · $0.11/fl oz
- Batch cost
- $44.92
Allergens · declared affirmatively, inherited by ingredient ID
Contains none of the nine U.S. major allergens. A negative finding is stated, not implied — it is what lets a manager answer a guest without reverse-engineering the recipe mid-service.
Cost provenance · 1 level deep · computed at build, never stored
- Roma tomato, case18,144 g$39.36
- Extra virgin olive oil470 ml$4.14
- Garlic, peeled130 g$1.04
- Kosher salt140 g$0.33
- Sugar, granulated55 g$0.06
- Smoked paprikato taste—
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Grill the tomatoes until the skins blacken; steam 10 minutes in a covered cambro.
- Toast garlic in the oil; purée tomatoes with minimal air; combine and simmer 1 hour.