Pizza Sauce Prep
| Shelf Life: | 3 days |
| Portion/Serving: | 6 gallons |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 10 | cans | Tomatoes, canned, San Marzano |
| 3 | cups | Garlic, fresh, minced |
| 48 | oz. | Olive Oil |
| 6 | cups | Basil, washed, dried, fresh, chopped |
| 1 | cup | Salt, Kosher |
| 8 | tsp. | Black Pepper |
Equipment
- Knife
- Cutting board
- Bowl
- Burre mixer
- Heavy bottomed sauce pan
- Air tight container
- Sauté pan
- Foodservice gloves
Preparation
- Drain the tomatoes and reserve the juice.
- Place the tomato juice in a hotel pan, place in a 350ºF oven and allow to reduce by 2/3.
- Using a burre mixer, chop the tomatoes, leaving some pulp.
- Finely chop the garlic.
- Heat the oil in a sauté pan, add the garlic, lower the heat and allow to cook without browning (about 2 -3 minutes).
- Combine all ingredients, blend well.
- Cover, label and refrigerate until needed.
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