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Name: Pizza Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 12 oz Onions; 2 oz SUGAR; GRANULATED 10 LB; 3 Bay Leaves; 1 tb SALAD OIL; 1 GAL; 2 tb BASIL SWEET GROUND; 3/4 ts GARLIC DEHY GRA; 8 lb TOMATOES # 10 CAN; 2 tb OREGANO GROUND; 1 3/8 lb TOMATO PASTE #2 1/2; 1 ts PEPPER BLACK 1 LB CN; 1 oz Salt

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INGREDIENTS

12 oz Onions
2 oz SUGAR; GRANULATED 10 LB
3 Bay Leaves
1 tb SALAD OIL; 1 GAL
2 tb BASIL SWEET GROUND
3/4 ts GARLIC DEHY GRA
8 lb TOMATOES # 10 CAN
2 tb OREGANO GROUND
1 3/8 lb TOMATO PASTE #2 1/2
1 ts PEPPER BLACK 1 LB CN
1 oz Salt

Servings

INSTRUCTIONS

1. SAUTE ONIONS IN SALAD OIL OR SHORTENING UNTIL TENDER. 2. ADD TOMATOES, TOMATO PASTE, SUGAR, SALT, PEPPER, BASIL, BAY LEAVES, GARLIC AND OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR. REMOVE BAY LEAVES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 1, 1 1/2 OZ (1/2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 3/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 4. IN STEP 2, 3 TSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND SAUTE WITH ONIONS IN STEP 1. Recipe Number: O01200 SERVING SIZE: 2 TABLESPO From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Pizza Sauce

12 oz Onions
2 oz SUGAR; GRANULATED 10 LB
3 Bay Leaves
1 tb SALAD OIL; 1 GAL
2 tb BASIL SWEET GROUND
3/4 ts GARLIC DEHY GRA
8 lb TOMATOES # 10 CAN
2 tb OREGANO GROUND
1 3/8 lb TOMATO PASTE #2 1/2
1 ts PEPPER BLACK 1 LB CN
1 oz Salt

1.  SAUTE ONIONS IN SALAD OIL OR SHORTENING UNTIL TENDER.    2.  ADD TOMATOES, TOMATO PASTE, SUGAR, SALT, PEPPER, BASIL, BAY LEAVES,  GARLIC AND OREGANO.  BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR.  REMOVE BAY LEAVES.  :  **ALL NOTES ARE PER 100 PORTIONS.    NOTE:  1.  IN STEP 1, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED  ONIONS.    NOTE:  2.  IN STEP 1, 1 1/2 OZ (1/2 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE  RECIPE NO. A01100.    NOTE:  3.  IN STEP 2, 3/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE  USED.    NOTE:  4.  IN STEP 2, 3 TSP (3 CLOVES) DRY GARLIC MAY BE USED.  MINCE AND  SAUTE WITH ONIONS IN STEP 1.    Recipe Number: O01200    SERVING SIZE: 2 TABLESPO    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 100 Servings

Calories: 14
Calories from Fat: 1 (7%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 45.8mg		1 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.6g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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