Hi All, Was hoping someone could help me out here. I am going to be having to make sauce for a very large crowd 40-45 people.
I need to make tomato basil sauce and also sauce for eggplant rolletini.
I thought that both sauces were pretty much a marinara sauce with lot's of fresh basil added at the very end when when dressing the pasta or pouring over the rolletini. Can anyone confirm this or offer recipes? (or a place to look for them). Is there a formula to follow so that I make enough of the sauce (& rolletini). I'd rather have too much sauce than not enough. I can always save & freeze leftover sauce for a later time. Any advise would be so appreciated.