11 Oct Pizza Sauce (Baby Watson’s)
Posted at 07:09h
in American, Baby Watson, Bulk Foods, Italian, Sauces & Gravies, Utility Recipe, Vegetarian
This is my Pizza Sauce, a No-Cook Pizza Sauce, that I developed for Baby Watson's for their new, at the time, Pita Pizzas. A raw vegetable recipe like this needs to be kept refrigerated at all times; with tomatoes and sugar, all you need is to add some air and you'll have Tomato Sauce Wine, or something much worse, in no time at all. Great as is for any kind of pizza, it's also vegetarian, and wonderful when cooked down like a normal pasta sauce. This recipe makes about 10 gallons of sauce.
| Servings | Prep Time |
| 10 gallons | 60 minutes |
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This is my Pizza Sauce, a No-Cook Pizza Sauce, that I developed for Baby Watson's for their new, at the time, Pita Pizzas. A raw vegetable recipe like this needs to be kept refrigerated at all times; with tomatoes and sugar, all you need is to add some air and you'll have Tomato Sauce Wine, or something much worse, in no time at all. Great as is for any kind of pizza, it's also vegetarian, and wonderful when cooked down like a normal pasta sauce. This recipe makes about 10 gallons of sauce.
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Ingredients
- 8 #10 cans Tomatoes, Concentrated Crushed
- 3 gallons Water (pour into cans first to rinse them out and capture their tomatoey goodness)
- 1-1/2 cups Garlic, Granulated
- 8 tbsp. Pepper, Black, Ground
- 8 tbsp. Sea Salt
- 2 tbsp. Tabasco Sauce
- 2 cups Basil, Dried
- 1 cup Sugar, Granulated
- 2 tbsp. Chervil, Dried
- 1 tbsp. Crushed Red Pepper
- 2 tbsp. Worcestershire Sauce
- 8 cloves Garlic, Fresh, minced
- 8 cups Soybean Oil
- 4 each Bay Leaf, ground (grind in a coffee grinder or similar instrument)
- 1 tbsp. Rosemary, dried
- 1 tbsp. Thyme, Dried
- 8 tbsp. Parsley, Fresh, minced
- 2 tbsp. Onion Powder
Servings: gallons
Units:
Instructions
- Combine all ingredients in a very large mixing bowl with a whisk attachment.
- Whisk on low for about 30 minutes.
- Scrape the sides of the bowl and whisk for about 10 more minutes.
- Store in air-tight containers and refrigerate or freeze.
Recipe Notes
Thaw overnight in the refrigerator before use. If the product separates after freezing, beat it with a mixer, blender or food processor before using. Keep refrigerated.
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