- 6 #10 cans Tomato Puree
- 6 #10 cans Ground Unpeeled Pear Tomatoes
- 24 oz. Olive Oil
- 8 oz. Salt
- 5 oz. Garlic Powder
- 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.
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.
Recipe Source: Chef Submissions
Submitted By: American Institute of Baking/Tom Lehmann