Chunky Tomato Burger Sauce — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Reduced tomato, onion, pickle, and mustard sauce with enough texture to stay put on a burger. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Chunky Tomato Burger Sauce v1. Its preserved source is recipes-tmp/chunky-tomato-burger-sauce.md with SHA-256 030d9ca6b87e2c6378a9e90903ea5c2f25f51a30e500a0688e1c135f1d123cb0. The serialized draft SHA-256 is 879b95ae86a46d8f2298cec72338d91415a313dcad078abb83e543b6df7078da. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — COOK TOMATO BASE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
canned-chopped-tomato	Canned chopped tomato	400 g	100.00%	Canned chopped tomato.
onion-finely-diced	Onion, finely diced	120 g	30.00%	Onion, finely diced.
neutral-oil	Neutral oil	20 g	5.00%	Neutral oil.
tomato-paste	Tomato paste	30 g	7.50%	Tomato paste.
brown-sugar	Brown sugar	25 g	6.25%	Brown sugar.
apple-cider-vinegar	Apple cider vinegar	35 g	8.75%	Apple cider vinegar.
worcestershire-sauce	Worcestershire sauce	15 g	3.75%	Worcestershire sauce.
fine-salt	Fine salt	6 g	1.50%	Fine salt.
smoked-paprika	Smoked paprika	2 g	0.50%	Smoked paprika.
black-pepper	Black pepper	1 g	0.25%	Black pepper.

Method

1. Sweat onion in oil over medium heat for 8 min without browning.
2. Add tomato paste and paprika; cook for 2 min.
3. Add tomato, sugar, vinegar, Worcestershire sauce, salt, and pepper.
4. Simmer uncovered for 25 min–35 min until thick and chunky. Cool completely.

Phase Outputs

Key	Phase Output	Description
reduced-tomato-base	Reduced tomato base	Prepared intermediate for a later Phase. Use the stated 420 g cooled base portion; retain any remainder.

PHASE B — FINISH

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
dill-pickle-finely-diced	Dill pickle, finely diced	60 g	15.00%	Dill pickle, finely diced.
dijon-mustard	Dijon mustard	25 g	6.25%	Dijon mustard.
mayonnaise	Mayonnaise	50 g	12.50%	Mayonnaise.

Method

1. Fold pickle, mustard, and mayonnaise through the cold tomato base.
2. Refrigerate for 1 h before serving.

Keeps refrigerated for up to 5 days.

Phase Outputs Used

Phase Output	Use
Reduced tomato base	Use reduced-tomato-base. Use the stated 420 g cooled base portion; retain any remainder.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.