Roma Tomato & Sauce Guide

Tomato & Sauce Guide A Taste of the Old World

Roma ® Products Tomato & Sauce Guide | page 1

We Go

Straight to the Source.

Performance Foodservice’s Italian food experts source products

for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and other authentic Italian staples and deliver them directly to your kitchen.

The Italian Experts for Over 65 Years Our Roma brand combines more than 65 years of heritage to bring the best Italian ingredients to America. In 1951, at the age of 20, Louis G. Piancone left Corato, Italy, for the United States.

In 1955, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey.

Noticing a need for wholesale distribution to restaurants in the area, in 1964 he sold the retail side of his business. He moved his focus to supplying authentic Italian food to restaurants and Roma Food was born.

Today Roma combines this tradition with a dedication to sourcing the best Italian products, both traditional and innovative. Roma is the leading foodservice brand for authentic Italian food and impeccable service.

Roma ® Products Tomato & Sauce Guide | page 3

Getting To Know Tomato 101 Before you start reading, please understand that tomatoes are fruits not vegetables. We will refer to the word fruit at times through this synopsis. Tomatoes are made up of pulp, seeds, skin and solids. Solids are one component of the tomato that determines its structure and how it is used.

Solids are made up of three components- sugar, acids and salt, sugar being the major component. The level of solids in tomatoes varies from the origins from which they are grown.

The variance is simply from what Mother Nature produces in soil and climate conditions around our Earth.

Facts on California vs. Italy No, not a soccer match! California tomatoes have higher solids than Italian tomatoes. It doesn’t make California tomatoes better; it just gives different uses and is able to produce many products making it more diverse. Italian tomatoes are typically lower in solids therefore Italy’s tomato producers make fewer varieties, but packed as a processed peeled whole tomato with basil, it’s distinct flavor makes this the most commonly used whole plum tomato in our Pizza/ Italian industry and throughout the world.

Because of the higher solids in California tomatoes, producers can produce quality pizza sauce, all purpose ground tomatoes, other varieties of chopped and ground products, tomato puree, quality ketchup and of course, peeled pear tomatoes in juice or puree. This is to name the more common varieties. Italian tomato products besides the plum variety are strips, ground and puree. Throughout the years, Italy has attempted to produce pizza sauce similar to California but the lack of solids in Italian tomatoes never gave Italian producers much success. Thus, the Italian Peeled Plum tomato is the highly produced tomato product from Italy.

Need more Solid Information?

The higher solids (sugar content) in California tomatoes give more structure and durability. When making sauce preparations, California tomatoes can endure a longer cook time because of this structure. Preparing a sauce using meat such as beef, pork, veal or lamb will prepare well with the higher tomato solids. Pizza baked in a 500° oven will also do well.

Italian tomatoes are the opposite. Its cook time is lesser.

With lower solids, a sauce preparation is brief such as making a marinara, a most popular sauce made with Italian tomatoes. Shell fish sauce preparations are also very suitable.

For pizza, sometimes a simple hand crushing with the right seasoning will make a light flavorful pizza sauce.

Also, blending some Italian tomatoes with a California pizza sauce and California all purpose ground tomatoes has been very popular with some of our customers. I’ll explain why they do that a little later in this synopsis.

To simplify this, most of us watched our parents and grandparents make gravy on Sunday. In the 1960’s and probably before that, gravy is what they called sauce then. It was started on Sunday mornings and it cooked for a good part of a day. Well guess what tomato they were using or should have been using?

How are Solids measured?

The measure of solids is known as Brix. Brix is calculated in degrees with instruments known as saccharimeter or a refractometer that measures specific gravity of a liquid. It is commonly used in the food industry for measuring the approximate amount of sugars in fruit juices, wine and soft drinks and in the sugar manufacturing industry as well.

Therefore higher solids have more sugar and lower solids have less.

It’s important to know that long hot growing seasons usually drive the solids up. Normally when you hear about a cool rainy summer in California, the tomato crop tends to be poor in solids, not to mention other problems that develop with poor climate.

How do I relate to a solid measurement?

We look at pizza sauce everyday. We watch our customers open cans and make sauce preparations. In the case of Roma Extra Heavy Pizza Sauce, we specify that the Brix is at 16-17°C and Piancone Super Heavy is 19-20°C.

Roma® Pizza Sauce products are all produced using 100% natural tomato solids.

Where do Solids come into play?

This is really an important factor. In using pizza sauce as an example, Roma insists that our branded pizza sauce is to be produced with natural tomato solids. Solids have absorption.

The higher the solids the more absorption will take place.

Therefore by adding water to a pizza sauce made with natural solids, will allow your customer to get more yields. Higher solids will get more yields and that relates to $$ saved. It is important to know that when adding water to pizza sauce, the absorption is a slow process. It can take up to 10 hours to allow the solids to take on the water and eventually develop a desirable density of sauce for pizza. The end result will be the end user will have more sauce than what he started, with the same consistency and will maintain a very palatable flavor.

What is a natural Solid?

And is there an un-natural Solid?

A natural solid is the real solid of the tomato and in order for the pizza sauce to be soluble for the absorption of water, it must be natural or the water will not absorb.

Unfortunately there are producers that make pizza sauce using natural solids of the tomato but they add pulverized bi-products of the tomato to give the appearance of thick and rich looking pizza sauce. The bi-products commonly used in the industry are the skins and seeds of the tomato.

Usually this type of pizza sauce will make a good impression to an end user because of its thick appearance. Although, its appearance is deceiving because the bi-products used are insoluble so water will not absorb. In fact, if the same amount of water is added as described above, there will not only be minimal absorption but water will separate when baking the pie which eventually will make a sloppy looking and bland tasting pizza.

One simple method of detecting added unnatural solids to a pizza sauce is take a small bowl or an aluminum dish and put a tablespoon of the concerning sauce in it. Then add approximately a cup of water. Stir the water and sauce until the solution is completely diluted. When the combined solution becomes transparent, the pulverized bi-products become evident. Keep in mind that when doing this method with any sauce there will be some tiny pieces of skin that will appear.

When testing sauce with insoluble matter, the test reveals a lot of unusual tiny pieces.

The relationship of PH & Citric Acid I will try not to bore you with the science of pH as light can get complicated. What everyone needs to know about pH is that it is the measurement that describes the concentration of acidity or alkalinity in water or fruit juice. It is measured using a pH meter with a calculation scale of 1 to 14.

Usually higher pH indicates lack of acidity in fruit and lower pH readings indicates the fruit having adequate natural acidity. Remember the measurement for the actual level of acidity is measured differently.

The pH measurement is like the barometer of acid.

In the case of tomatoes, at harvest time samples of fruit are sent to a lab for a variety of tests, one obviously is for pH. If the pH is high then a decision needs to be made for what tomato product variety the fruit will be used for. Regardless of what product it will be, an adjustment needs to be made to balance the acidity. If this adjustment is not done properly then the fruit can potentially spoil prematurely. This can lead to cans of tomatoes exploding.

To avoid this mess producers use a calculated amount of citric acid during the packing of the product. The amount used is based on the level of pH. High pH occurs in fruit because of a variety of reasons: The climate, the condition of the soil from where the fruit was grown, the lack of management in fields of the growers or sometimes it is difficult to control because of Mother Nature.

Can Citric Acid Alter the Quality of a Tomato Product?

Citric acid helps balance the acid level in tomato products with high pH, but will partially mask the natural flavor of the tomato. If citric acid is slightly over used it becomes very noticeable on the taste. Also, when these tomato products are used for cooking, at times it can leave an acidic feeling in your throat after having a meal. This is usually a result of too much citric acid used.

How else can I Identify Citric Acid?

Roma ® Products Tomato & Sauce Guide | page 5

Citric acid can easily be identified by tasting the tomato product. It leaves a slight salty taste on your palate and will hide the natural tomato flavor. I suggest that you train your palate in order to identify when citric acid is used or over used.

Where does Italy fit in to the pH/Citric Acid Theory?

Fortunately Italian tomatoes usually have minimal pH issues.

The rich soil conditions in Italy prevent abnormal high levels in pH so therefore it is rare to find added citric acid in Italian tomatoes. Subsequently, Italian tomatoes have a natural higher acidity. Not to cause confusion, the natural acidity in tomatoes does not mask its flavor as when citric acid is added in. Adequate amount of natural acid in a tomato will help enhance the flavor and will give a finish of tomato flavor on your palate.

Why does California have the pH problem?

California tends to have more alkaline soil so therefore the potential is greater to have higher pH in fruit. Quality growers there can better manage the fields were tomatoes are grown in order to produce quality fruit.

Where do the Roma Brands Fit into this Melee of Solids, pH and Citric Acid?

Producers of Roma branded tomato products are required to pack according to specific guidelines. The experience that our company has gained through years of understanding Roma’s customers’ needs has helped set a standard of quality. Our producers in California work very close to the growers from whom they source fruit from. They require fruit that is grown in fields that are well managed to avoid high pH levels and are harvested at the optimum time to achieve adequate levels of brix. Providing the weather is favorable, the end results will be that Roma’s tomato products will be produced with adequate levels of solids and having no citric acid added.

What effect does tomato skins have on prepared sauces?

Most people would think that the skins of tomatoes would cause some sort of negative effect on a sauce. To the con-

trary, tomato skins actually add flavor to a prepared sauce as would grape skins do to wine. Some consumers may dislike the appearance of the skins visible in a sauce, although they may not realize what attributes the skins have. In the case of Luigi All Purpose Ground Tomatoes, the tomatoes are ground with the skins. In the event the customer is requesting a peeled ground tomato (no skins) then La Famosa Ground Peeled Tomatoes would be the answer. Both products are produced from select fruit and are made using the highest standards of tomato packing.

What else makes Roma’s Tomato Products so Special?

Our producers do thorough lab tests on the crops prior to the fruit entering the packing plant. Many loads of fresh fruit are rejected if the inbound fruit is not up to the required standard. Also, Roma requires that when our tomato products are packed, the cooking temperature is cooler than other producers. By having pH under control as well as not having to depend on citric acid it allows our producers to cook the tomatoes cooler. This will result in a fresher and cleaner tomato taste.

What does Roma do to Assure Consistent Quality in its Tomato Products?

As I am sure everyone knows that tomatoes are produced once a year in the Northern hemisphere, therefore our goal is to properly select the tomato products from California and Italy for the upcoming year. During the packing season much time and effort is spent testing numerous samples. This detailed process enables us to select tomato product varieties that are produced with the quality standards Roma requires.

Every year preferably during packing season, a representative of Roma visits the producers packing facilities to observe the annual production as well as sometimes getting out to the fields to observe the fruit on the vines. This gives us the opportunity to see that the producers and growers maintain accuracy and cleanliness.

This time is well spent as it assures that all Roma® tomato products have consistency year after year.

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From The Farm, To The Can, To The Table

TOMATOES Harvest Time and Packing In the Northern hemisphere the typical time of the year to harvest and pack fresh tomatoes usually starts in July and continues through September. Usually when we think of packing tomatoes we tend to first think of California or Italy, as their tomato products are the most common here in the US, although there are many locations throughout the world that grow and pack fresh tomatoes. Here on the East Coast there are many tomato growing farms and canneries as well as in the Midwest. There are also many other European countries that produce and pack tomatoes such as Spain and Turkey. In Asia, countries like China, India and Egypt are also big producers. In fact, China is the largest tomato producing country in the world.

Tomato packing facilities start production in July or as soon as the tomatoes start to ripen and during the peak of harvest, the larger packing plants normally run 24 hours a day/ 7 days a week. Depending on the weather conditions and location of the crop, some of these factories will sometimes continue their production into October. During the height of the production season, the sight outside of a packing facility is an extensive line of trailers that are loaded with fresh harvested tomatoes, waiting to be off loaded. These

Lou PIancone Roma Import Specialist

specially made trailers were loaded out on the tomato fields direct from a “Tomato Harvester”. This is a vehicular harvesting machine that drives through each row and extracts the entire tomato plant and effectively separates the fruit from the plant and then, by conveyer, loads the tomatoes into the trailers without damaging the fruit. This harvest process happens at a rapid pace; therefore the tomatoes reach the packing facility within an hour of processing. This is important as the tomatoes need to be processed soon after they are harvested.

When the trucks arrive at the packing plant to be off loaded, the process of transferring the fruit into the factory is done in such a way to avoid damaging the fruit. The tomatoes are never dumped; rather water is pumped into the trailer at the top of the tomato load and the fruit is forced by water pressure through a hatch on the lower part of the trailer transferring them from the trailer into a washing pool to commence production. The tomatoes are then washed and transferred into the plant by a conveyer system. At this point they are steamed, peeled and then by belt, travel to many sorting lines for manual sorting.

Some facilities have improved auto-technology to kick out any non-ripe or undesirable fruit before they get mixed into

the sorting lines. The tomatoes are then processed for their intended variety (whole peeled, ground, etc.) and packed in metal tins or glass for foodservice or retail.

One important step that does take place prior to the tomato production is the lab work. Every hour on the hour, samples of fruit are pulled from each load of fresh tomatoes and are sent to an onsite lab for testing. A variety of quality assurance tests are then performed that include pH, acid and solids. The test result of each sample is then coded for traceability. If the fruit does not meet the requirements of the packer, then the load is rejected.

Touring a tomato packing facility is a fascinating experience.

The tour would usually start on the farm and finish at the facility. As with any plant tour, it breeds a new appreciation for the finished product.

PROCUREMENT Procurement of tomatoes started back in the 1960’s. My father Louis G. Piancone, the founder of Roma Food, decided to create a tomato brand that would have an identity that would be synonymous with quality. One of the first Piancone branded products that he released was Italian Whole Peeled Plum Tomatoes Packed in Juice with Basil Leaf. This became very popular with our customers. As the company grew so did the demand for this item and many other tomato items. Through the 1970’s and 80’s, California tomato packers were making headway into foodservice, producing a variety of quality tomato products such as Pizza Sauce, All Purpose Ground Tomatoes, Whole Peeled Tomatoes (Italian Style) and many others. These items also became very popular with restaurants and pizzerias.

Therefore the time was right to release similar Roma branded quality tomato products that would be produced and packed in California. These products became just as popular as the Italian tomatoes and at present time the demand has consistently grown.

Since the inception of these products, the annual procurement of Italian and California tomatoes has been an ongoing project to assure consistent quality; starting with the selection of the seed, the field location and the condition of the soil. Of course proper irrigation and a few prayers for

cooperative weather conditions are thrown in as well. The fruit is harvested at its peak of ripeness and processed with accuracy. By the way, it helps to have a good relationship with the tomato packer. He understands your needs and will always pack a consistent product.

CLIMATE SOIL Makes a Difference The most common tomato variety for processing is the pearshape or sometimes called plum. This variety naturally contains higher solids and is more flavorful. The level of solids and acidity varies from each growing region. California’s San Joaquin Valley is a vast tomato growing region. This valley is part of the enormous Central Valley which produces the majority of more than 12% of the United States’ agricultural production. This valley is known for its long and dry growing season. This climate allows the fruit to naturally create very high solids (sugars) and in turn gives opportunity to tomato producers to pack a variety of high quality products.

Italy is a very large producer of tomatoes. Their ever so popular whole peeled plum tomatoes packed in juice with basil leaf is widely used in restaurant and pizzeria kitchens in many parts of the world. This tomato is known for its unique flavor that is very versatile, as it is the base for many dishes.

As with all agriculture, climate and soil are the contributing factors to the quality of a final product. Italy’s tomatoes are unique although they have fewer solids than California’s.

This limits Italy from achieving high quality standards in other tomato products such as ground tomatoes, pizza sauce and other puree and paste style products.

THE APPLICATIONS Italian tomatoes are great when making marinara sauce, especially when used with fish and shell fish. The acidity of these tomatoes marries well with shell fish. Remember, the cooking time is minimal with these tomatoes because of their lack of solids. They can be used with other tomato/ pasta applications but if you want more sweetness, then you may need to incorporate some high sugar veggies such as carrots and onions. If you’re making a sweeter sauce or a sauce used with meats then my suggestion is to use a California tomato which has more solids and can endure longer cooking time.

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Tomatoes from Italy and California are uniquely Different

A.

B.

C.

D.

• Italian tomatoes contain fewer solids than California, thus they contain less sugar which means less structure and minimal cook time (Important factoids: Tomatoes are made up of pulp, seeds, skin and solids. Solids are a natural component of the tomato that determines its structure and how it could be used. These solids are made up of three componentssugar, acids and salt, - sugar being the major component.

• Italian tomatoes contain more natural acidity than California tomatoes which pairs well with certain foods. The higher acidity will, as with most foods, leave a longer finish on your palate.

• Due to the rich soil and ideal climate in Italy, the pH of Italian tomatoes is usually within a normal range, therefore there is minimal or no need for citric acid which can mask the natural flavor of the tomato. However, the California soil is more alkaline, therefore acid levels in fruit can be lower than in Italy. When acid levels are below range, pH levels tend to run high.

F.

E.

This could lead to potential spoilage; therefore some California producers won’t take that risk and add citric acid to their product. In addition, the California soil and climate will drive sugar levels higher in fruit than in Italy.

Because they are sweeter, the California tomato is considered by chefs to be very versatile for creating many dishes.

• As you can see, solids (sugar), acid and pH are the most important points to know about this fruit. Both Italy and California do produce unique quality tomatoes.

Due to the fact that they have their own natural characteristics, their kitchen applications can be used accordingly.

G.

Top Quality Tomatoes A. TOMATO WHL PLD PEAR IN JUICE CALIFORNIA B. TOMATO WHL PLD PLUM IN JUICE ITALY C. TOMATO DICED IN JUICE CALIF D. TOMATO CUTS PEAR CALIF IN PURE E. TOMATO PUREE 1.07 F. SAUCE TOMATO FCY G. PASTE TOMATO 24% TOMATO PUREE 1.06 TOMATO CRUSHED CONCENTRTD TOMATO STRIP PLD POMODORINA TOMATO GRND PLD IL FAMOSO TOMATO GRND AP UNPLD GF

PIANCONE PIANCONE ROMA ROMA ROMA ROMA ROMA ROMA ROMA PIANCONE PIANCONE LUIGI

6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN

232026 233022 493438 240394 078769 078779 231869 078744 231865 233038 362259 234437

Roma ® Products Tomato & Sauce Guide | page 11

California Fresh Packed Tomatoes Whole Peeled Tomatoes in Juice

Whole peeled tomatoes are very popular as a starter base for salsas, soups, sauces, or those recipes requiring piece identify. Packed to either the extra standard or standard USDA grading system of which the standard grade is the most popular due to price.

Diced Tomatoes in Juice

The value of diced tomatoes in Juice is in the high drain weight and useable tomato solids. The dice size of 1” X 1” X ¾” ensures excellent piece identity and chunky appearance in the finished product. To ensure dice integrity and retain their shape upon handling, salt, calcium chloride and/or citric acid is used in the production process. The benefits of using diced tomatoes in Juice are: uniformity in size of the tomato pieces, ready to use right out the can, labor saving, low in salt, fat and cholesterol.

Ground Tomatoes in Puree (unpeeled)

Ground unpeeled tomatoes in puree is a product that combines fresh California tomatoes that have been ground with a majority of the skins intact after first being washed and sorted. A topping medium of a heavy tomato puree is added and the two items are then blended through the cooking process. This item is great for any dish that wishes to present identifiable tomato particulate. The presence of skin provides a home made chunky appearance and desirable mouth feel. This is an excellent starter base for soups, stews, salsas, or any red sauce used as a topping for chicken, veal or seafood dishes.

Ground Peeled Tomatoes in Puree

This item is processed just like the ground unpeeled pear tomatoes in puree described above except for one important distinction – the tomatoes are peeled before grinding. This additional process facilitates a smooth skin free sauce.

Pear Tomato Cuts (Strips) in Puree

The value of this item, pear tomato cuts in puree, is the guaranteed yield of 75 or more ounces of California fresh packed in-season tomatoes. A random cut production process imparts a home made appearance that operators find desirable. Being low in salt, fat and cholesterol, this product is a first choice item for a healthy diet. The yield of this California fresh packed peeled tomato makes it the top value and fastest growing tomato item in the marketplace.

Whole Peeled Pear Tomatoes

in Heavy Juice with and with out fresh basil leaf added The term pear tomatoes indicates those varieties of tomatoes that have a high ratio of tomato pulp, are of an elongated shape and have a sweet flavor. Pear tomatoes are also referred to as “Roma tomatoes” and/or “Plum tomatoes”.

San Marzano style pear tomatoes are the most popular.

They are specific varieties of pear tomatoes that have been processed without using a firming agent which provides a soft final product that can be easily broken by hand to start a marinara sauce, pasta sauce, stews and/or other red sauces. To enhance the flavor, at least two sprigs of fresh basil are added by hand to each can.

Tomato Purees

Tomato puree is prepared by selecting mature, red varieties of pear and/or round tomatoes that have been washed, sorted, crushed, strained and concentrated to a desired solids and thickness. Tomato puree is available in specific gravities of 1.045 (light), 1.06 (heavy) and 1.07 (extra heavy).

The term specific gravity and density are often used interchangeably and the two have nearly the same definition when referring to tomato puree.

Tomato Paste

Tomato paste is processed by using mature red tomatoes that are washed, sorted for quality, crushed and concentrated to a desired thickness and natural tomato soluble solids (NTSS). The tomatoes are put through a series of screening processes so as to eliminate seeds and skins. Tomato paste is concentrated to a minimum of 24% NTSS providing high yielding product that can be used in soups, stews and various red sauces.

Tomato Sauce

Tomato sauce is a blend of California fresh in-season; red varieties of tomatoes that are concentrated to a desired thickness then put through a series of screens to eliminate the skins and seeds. Various spices are added to produce a lightly spiced flavor. Tomato sauce can be used as an extender and enhance the flavor in soups, stews, red sauces and is a main ingredient in many Mexican food recipes.

Pizza Sauce A History Historically pizza shops have been the majority of Roma’s customers and still holds true today. Looking back 30 to 40 years ago, the pizzeria menu was typically made up of a variety of pizzas with an assortment of toppings to choose from, but the menu also included hot and cold sub sandwiches, calzones and some basic pasta dishes. Today the menu has expanded into an array of fast food items and some menus are more sophisticated than others. But pizzas have always been the center of the plate or let’s just say-- it’s the main item on the menu.

The shop owner needs to make his/her preparations one day in advance. Making and proofing dough, shredding cheese, roasting the sausage and meatballs, slicing the pepperoni and so on. The owner’s choice of products and style of preparation was always very special and personalized.

The method of prepping in a pizzeria was very basic but each shop owner did something a little different from his/her competitor up the street.

There could be two or three pizza shops within a two mile radius, the owners may have come from the same town in Italy, they could even be related but they all did something a little different to create their own identity. This specialized restaurant group was proud of the food they served.

When it came to sauce preparation they were very particular.

The pizza sauce, where much of the flavor of pizza comes from, had to have a specific profile that was designed by the shop owner. Some used only canned Italian whole tomatoes or “all purpose” ground tomatoes or mixed them with their own personal seasoning.

In the 1960’s and 70’s, the growth of independent pizza businesses were on the rise. Therefore with any new food segment that is flourishing, there were many product manufacturers and distributors that became available to service this growing industry. Although back then, nobody thought that “Pizza” would become an industry. Many new products became available. Some were re-invented for convenience and some were additions to menus.

CALIFORNIA GROWN TOMATOES ACHIEVE HIGHER SOLIDS THAN TOMATOES GROWN IN OTHER PARTS OF THE WORLD RESULTING IN A CONCENTRATED SWEET FLAVOR. NOW...

The one item that California tomato packers designed was the extra heavy pizza sauce. This is produced very similar to a highly concentrated heavy puree or almost like a light paste with some light seasoning (salt and dried basil). The pizza sauce was made up of the solids of the tomatoes to achieve a heavy consistency. The natural tomato “solids” are made up of mainly sugar along with natural salts and acid.

California grown tomatoes achieve higher solids than tomatoes grown in other parts of the world due to the California climate and soil (Terrior). These high solids allow the tomato packer to create a pizza sauce that is highly concentrated along with sweet flavor.

The reason for all this tomato logic is to allow the end-user (the pizza man) to add water to this heavy prepared sauce.

The higher solids of the sauce allow the water to absorb, thus increasing the total volume without diluting the flavor.

This product became very popular with pizza shops while they still could create a personalized flavor profile for the pizza that they prepared. This item could be used right out of the can but with a water addition. The sauce would be way too thick to use without diluting.

Therefore we came up with a simple recipe by using a few Roma branded tomato products blended together with the addition of water.

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California Fresh Packed Tomatoes (continued)

Pizza Sauces/Crushed & Concentrated Tomatoes

Pizza sauce and crushed & concentrated tomatoes are synonymous in origin. Some people like to refer to the item as plain pizza sauce or concentrated crushed tomatoes. The production process is identical; the only difference being that basil may be added creating a different product description of pizza sauce with basil. The thickness/viscosity is derived by washing, crushing and sending the tomatoes through a series of screens before concentrating the sauce to a desired level of solids.

A certain amount of skins and seeds remain in the sauce so as to provide a homemade, old-style appearance and taste. The higher the tomato solids (brix) the thicker the sauce creating maximum extendibility with such items as ground tomatoes, random cut tomatoes or even water. Most pizza sauce/ crushed & concentrated tomatoes are processed as “Extra Super Heavy”, “Super Heavy”, “Extra-Heavy”, or “Heavy”. The thickness is measured by using a consistometer (aka) bostwick scale, which is a flow rate test based on the distance the product will flow in 30 seconds.

Fully Prepared Pizza Sauce with oil, spices and cheese

Fresh packed from California in-season tomatoes, this ready–to–use sauce is prepared with olive oil, fresh Romano cheese and spices to provide a distinctive homemade flavor. Advantages of using a prepared sauce include consistent quality and flavor can after can, labor savings and convenience.

Fully prepared pizza sauce is available with or without cheese. Also available is the high spice (for those who want an a spicy flavor profile).

Pizza & Pasta Sauces SAUCE MARINARA SAUCE MARINARA CHNKY SAUCE PIZZA SUPER HVY W/BASIL SAUCE MARINARA RND CUP TFF SAUCE MARINARA TRDTNL SAUCE PIZZA DLX SAUCE PIZZA PREPARED W/OIL & SAUCE PIZZA SUPER HVY W/BASIL SAUCE PIZZA X HVY W/BASIL GF SAUCE SPAGHETTI SAUCE SPAGHETTI SMTH FCY SAUCE PIZZA HOT SAUCE PIZZA PREPARED W/CHEESE SAUCE PESTO SUN DRIED TOMATO G SAUCE PESTO BASIL W/PINE NUT G SAUCE PESTO BASIL NO NUT GF SAUCE ALFREDO GF SAUCE PESTO BASIL W/OUT PINE SAUCE PESTO BASIL W/PINE NUT SAUCE MARINARA W/BASIL SAUCE PIZZA W/BASIL

Preparation For A Delicious & Fresh Tasting Pizza Sauce In Three Easy Steps

Step

1

Start by using a large clean plastic or stainless steel container that can hold 6 or 7 gallons of liquid.

PIANCONE ULTIMSUP ROMA ROMA ROMA ULTIMO ULTIMO ULTIMSUP ROMA ULTIMO ROMA ULTIMO ULTIMSUP ROMA ROMA ROMA ROMA ROMA ROMA PIANEPIC PIANEPIC

6 / #10 CN 261212 6 / #10 CN 078770 6 / #10 CN 493484 96 / 1.5 OZ 374504 6 / #10 CN 240392 2 / 10 LB 402784 6 / #10 CN 078771 6 / #10 CN 078745 6 / #10 CN 233006 4 / 10 LB 252268 6 / #10 CN 078788 6 / 6.68 LB 254838 6 / #10 CN 078746 2 / 32 OZ 078673 2 / 32 OZ 234153 2 / 32 OZ 318036 2 / 32 OZ 078664 3 / 30 OZ 287852 3 / 30 OZ 287855 6 / 90 OZ 584365 6 / 90 OZ 584366

Step

2

Step •

The idea of adding Italian tomatoes is that they have more natural acidity that will help balance the flavor of this sauce.

•

At this point, additions of seasoning are needed. Suggestions are: salt, pepper, garlic powder, etc…

Remember the pizza sauce comes already seasoned with dry basil.

•

After the desired taste profile is achieved, the sauce will need to sit in a refrigerator overnight. The water addition will take 6 to 8 hours to absorb into the solids. Soon after, the sauce will appear with a heavy consistency, but will be workable to make pizza.

2- #10 CANS ROMA ALL-PURPOSE TOMATO PUREE | 078769 2- #10 CANS ROMA EXTRA HEAVY PIZZA SAUCE | 233006 (Roma extra heavy pizza sauce is designed to add one can of water to one #10 can of sauce) 2- CANS OF WATER (Using the emptied pizza sauce cans...

As there will be residual sauce clinging to the can that need to be collected.)

1- #10 CAN PIANCONE ITALIAN PEELED TOMATOES CALIFORNIA | 232026 (Add these in by using a food mill to grind them in)

3

The combined total volume will be just less than 800 fluid ounces. Typically 8 ounces of sauce is used on a large 16 inch pizza. Therefore this preparation can make approximately 100 large pizza pies. This can vary based on the size of the pizza. Providing that there is enough salt in the mixture, the sauce can sit refrigerated for at least 4 to 5 days. Also, note that the water addition will cut the cost of the pizza sauce in half. This is a simple method of preparing a delicious and fresh tasting pizza sauce that is consistent and will allow the end user to create a specific flavor profile.

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