Steaming is a healthy and common vegetable cooking technique in school kitchens. Small changes to cooking and holding techniques can greatly improve the quality of steamed vegetables served during school meals, which can increase visual appeal and consumption.
This is the real McCoy, a flavorful sauce made early in the school year, when tomatoes are ripe, abundant, and inexpensive late in the season. The recipe comes from whirlwind Tammy Jervas, Food Service Director for Richmond Consolidated Schools, who freezes pre-measured portions for later use. Use this on pasta or anywhere you would use a canned sauce. What an improvement!