Per recent interest, here's Red November Pizza Sauce #2 by weight. This is the definitive quantitative set based on my initial research into complimentary chemical compounds responsible for flavor and aroma. If someone were to make a really large batch of this sauce, this would be the set of numbers to use, not the volumetric ones.
|tomato puree @ 1.053 g/cc|
Hello. I have made a simple calculator with Microsoft Excel which calculates the amount of herbs based on the input of the tomato puree. I hope it helps everyone here who wanted to try this recipe out, it will save you a lot of time (and errors
). Now all you have to to is to download the file and open it in Microsoft Excel change the amount of the tomato puree and the form will calculate the herbs for you. I have included the preparation steps along with a link to this topic and credit to the author of this recipe red november.https://www.dropbox.com/s/uas5nbcqltdkkak/RedNovemberSauce.xlsx