Local tomato bounty yields year's worth of marinara for Harvard

Local tomato bounty yields year's worth of marinara for Harvard

Specially developed recipe uses 8.6 pounds of tomatoes for each gallon of sauce.

Harvard University Dining Services (HUDS) partnered with local food entrepreneur Karl Dias this summer to develop a custom marinara sauce recipe that reduced sugar, sodium and other preservatives while making the most of a seasonal crop for year-round enjoyment. The department utilized 120,000 pounds of Massachusetts-grown tomatoes to produce 14,000 gallons of the sauce, which is now dressing dishes on plates across multiple Harvard dining venues.

Dias collected the fruits, part

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