Craig, I like your idea of simplicity....but having ordered some of the Escalon big cans, it will take a while to get there--for home use. Here is the mix I have now which makes about 9 quarts that I put in 6 qt. Foodsaver canister + 1 qt Ball jars that are all vacuum sealed and frozen @ -15° F. This tastes pretty damn good though! The Escalon Bonta is pretty close to a tomato paste consistency.
Combine wet & dry ingredients in 12+ qt stock pot.
- 1 can Escalon Bonta (with basil) Pizza Sauce (6 lb 11oz = 107oz)
- 4 cans Escalon 6 in 1 (4 x 28oz = 112oz)
- 1 can Cento Italian Peeled Tomatoes ("ROA1-PELATI" on bottom), crushed (35 oz)
- 4 cups (filtered) water
- 100 gm Olive Oil
- 45 gm Salt
- 20 gm Pepper
- 20 gm Garlic Powder
- 20 gm Onion Powder
- 15 gm Sugar
- 15 gm Oregano
- 15 gm Penzey’s Pizza Spice
Mix well, then let sit in frig overnight for flavors to blend. (No cooking)
Take out, mix again, put in containers/jars, vacuum seal, date and freeze.