http://youtu.be/xQBdvoOkn3E

This is an American takeaway style tomato sauce for pizzas - think dominos, etc... Big on flavour, not at all traditional Italian, but totally delicious actually. This quality will cover 7 no, 12" pizzas so freeze into baby food moulds as needed so you have it available for future meals, or scale down.

I started with a recipe from Kenny McGowan's book, married it to a few YouTube video recipes then introduced my own ideas, so I think I get to claim this as my own:

Ingredients
50ml olive oil
2 large clove garlic minced
500ml passata
75g tomato puree
1 lvl tsp dried mixed herbs
0.75 lvl tsp garlic powder
1.5 level tsp Salt
1.5 lvl tsp msg
0.5 lvl tsp black Pepper
2 lvl tsp Worcestershire sauce
2 lvl tsp light soy sauce
1 level tbsp sugar
- heat oil and fry garlic gently for couple of mins then add remaining ingredients in a saucepan and reduce slowly (low heat) 20 mins till semi thick, stirring frequently. Cover pan with splatter guard because it will spit and splatter.

Final yield should be about 450g of sauce.

Has anyone got good experience with cooking in bulk, maybe 10 portions at once? How do you approach this?  I guess frying 10x spices is tough to get them cooked without burning some and all that tomato pur