PIZZA SAUCE

YIELD – 3 QUARTS    SHELF LIFE – 5 DAYS

1 CAN – San Marzino Tomatoes

½ CUP – Extra Virgin Olive Oil

¼ CUP – Garlic Cloves

3 TBL – Sea Salt

6 EACH – Basil Leaves

On a low heat, in a stainless steel pot, add the olive oil and fresh garlic.
Sauté for 3 to 4 minutes to ensure the garlic release some flavour and aroma.

Add the San Marzano tomatoes and reduce by 25% in a low heat. 
QCP -ENSURE THAT WE ARE STIRING AT THE TOMATOES EVERY 3 MINUTES.

When the sauce has been reduced by 25% add the sea salt and turn off the stove. 
Add the basil after that and use a berg mixer to incorporate. Smooth consistency.

Placed the product into the blast chiller, cover, label and dated.