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Sauce Help - Need sauce recipes for Tomato Basil Sauce & Sauce for Eggplant Rolletini

post #1 of 2
Thread Starter 

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.

post #2 of 2

You are correct but some people run the chunky Marinara in a robo -cou to pulverise or puree. You could do 1/2 that way and 1/2 not chopped  But please use enough Fresh Basil/

 

I would figure 6 ounces per person  of each 45x6= 270   % 32 ounces in a quart =8.44 qts so go 9.  So your looking at  2 1/2 gallons of eachYou may need a bit more as rollatine will absorb quite a bit..  Happy Cooking

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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