6. Rich ‘n’ Hearty Pizza Sauce | |||
| Ingredients | 6-Can Batch | 3-Can Batch | Test Batch |
| Extra Heavy Tomato Puree |
6 cans |
3 cans |
1/2 can |
| Water |
12 lb |
6 lb |
16 oz |
| Leaf Basil |
1 oz |
1/2 oz |
3 t |
| Leaf Oregano |
1 oz |
1/2 oz |
2-1/4 t |
| Parsley |
1/2 oz |
1/4 oz |
3-1/2 t |
| Black Pepper |
3 oz |
1-1/2 oz |
3-3/4 t |
| Granulated Garlic |
3 oz |
1-1/2 oz |
2-1/4 t |
| Granulated Onion |
1 oz |
1/2 oz |
3/4 t |
| Celery Seed |
1/2 oz |
1/4 oz |
1/2 t |
| Virgin Olive Oil |
14 oz |
7 oz |
1-1/4 oz |
| Meat Base |
16 oz |
8 oz |
1-1/4 oz |
| Yield | 54.3 lb | 27.2 lb | 4.5 lb |
| can = #10 can lb = pound oz = ounce t = teaspoon T = Tablespoon
NOTES: The extra heavy puree should have at least 20 percent soluble solids. The water portion is equal to two No. 10 cans for a 40 lb batch and one for a 20 lb batch. Meat base can be beef, pork, or chicken. Dissolve it in hot water before adding it to the sauce. For additional meaty flavor, double or triple the amount of base. To make it thicker, reduce the water portion. | |||
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