Sauce for "New York Tomato Pie"

[Steve]

From the Stanislaus Website

Spread on a thin crust and topped with the best mozzarella, sauces like this one are the basis for the famous "New York Style" pizza that started America's love affair with pizza over 50 years ago!

2 cups Stanislaus 7/11 Ground Pear Tomatoes
1 cup Stanislaus Full Red Pizza Sauce
1 tablespoon extra virgin olive oil
2-3 fresh basil leaves, chopped
Salt and pepper

Mix all ingredients in a stainless steel bowl. Season to taste with salt and pepper. Makes 3 cups sauce.


Found this recipe on Stanislaus' website. I have several cans of their 7/11 tomatoes, but do not have the Full Red pizza sauce. I am attempting to acquire this ingredient and will make this recipe. I'll report back when I have all of the ingredients.

http://www.stanislausfoodproducts.com/recipes/piz_11.html

[Steve]

I just heard from someone who spoke with a NYC pizza owner about his pizza sauce. The owner admitted to using "Bonta" sauce, then later admitted that he actually blended Bonta with 6-in-1 to produce his sauce. As you know, Escalon's Bonta sauce is comparible to Stanislaus' Full Red sauce, and Escalon's 6-in-1 is comparible to Stanislaus' 7/11.

The recipe in the message above was taken directly from Stanislaus' website. If you substitute the Stanislaus products for Escalon products you'll have essentially the same recipe. I think it is worth a try! 

[Steve]

Hmmmm... didn't realize it, but Escalon has a similar recipe on their website:
http://www.escalon.net/retrieve_recipe_inc.asp?recipe_id=4

CLASSIC PIZZA SAUCE #1

(2) #10 cans Bonta Pizza Sauce with Basil
(2) #10 cans 6 IN 1 Ground Tomatoes in Puree
(2) #10 cans Water
1/2 oz. Leaf Oregano
1 oz. Black Pepper
1 oz. Granulated Garlic
1 oz. Granulated Onion
2 oz. Salt

METHOD:
Blend all ingredients in large mixing bowl and place in cooler for 12 hours before using. 

Yield: 5 gallons

[Steve]

And another...
http://www.escalon.net/retrieve_recipe_inc.asp?recipe_id=5

CLASSIC PIZZA SAUCE #2

(3) #10 cans Bonta 1.09 Tomato Puree
(3) #10 cans 6 IN 1 Ground Tomatoes in Puree
(3) #10 cans Water (wash out other cans to get all tomato product)
2 oz. Granulated Garlic
7 oz. Salt
5 oz. Granulated Sugar
1 oz. White Pepper
1/2 oz. Leaf Oregano
1/2 oz. Ground Basil

METHOD:
Blend all ingredients in large mixing bucket and place in cooler for 12 hours before using. Optional: add olive oil, Parmesan and/or Romano cheese. 

Yield: 7. 5 gallons 

[Steve]

So, it appears that the tomato sauces and water are blended at a 1:1 ratio.

1 part Bonta
1 part 6-in-1
1 part water

Then, add your seasonings to taste. Sounds simple enough.

And, actually, I was mistaken in my previous post. The Stanislaus Full Red tomatoes are NOT comparible to Bonta (Bonta is similar to Full Red paste). Bonta is a thicker sauce, hence the addition of water. That explains why the Stanislaus recipe calls for 2 parts 7/11 and 1 part Full Red (and no water.) See this link for a cross reference:

http://forum.pizzamaking.com/index.php?topic=651.0

[RedGreene]

Steve: Do you know how many tsp = an oz? 

[Steve]

That's hard to say since an ounce of water weighs much more than an ounce of dried oregano flakes (so 1 tsp. of water would weigh more than 1 tsp. dried oregano.) I attempted to do this conversion in another post (http://forum.pizzamaking.com/index.php?topic=82.0) where I weighed a cup of various ingredients then scaled everything down (did you know that salt weighs more than sugar?)

So, I assume that you're trying to convert the above recipes to volumetric measures. Since they are calling for herbs and seasonings, I don't have an answer for you. 

[Gils]

This might get you close....


http://homecooking.about.com/gi/dynamic/offsite.htm?site=http%3A%2F%2Fwww.freshmangos.com%2Fmangorecipes%2Fconvert.html

[RedGreene]

Thank you.