Description
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Ingredients:
- 6 #10 cans Tomato Puree
- 6 #10 cans Ground Unpeeled Pear Tomatoes
- 24 oz. Olive Oil
- 8 oz. Salt
- 5 oz. Garlic Powder
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- 5 oz. Minced Onion (dry)
- 1 oz. Oregano
- 1 1/2 oz. Black Pepper
- 16 oz. Parmesan Cheese
- 6 oz Romano Cheese
* If sauce is too thick, you may add water to thin out to desired consistency. |
Directions:
Add all ingredients together and mix until well blended. This sauce should not be precooked. Refrigerate, and use as needed. Sauce wil keep for several days under refrigeration. *Do not use aluminum container for storing pizza sauce. |
Additional Information
Recipe Source: Chef Submissions
Submitted By: American Institute of Baking/Tom Lehmann
