I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use.
This is for a pizza sauce. The recipe calls for:
1 can (28 oz) of crushed tomatoes 2 cloves of garlic, minced 1.5 teaspoons of salt 2 tablespoons of olive oil
One just mixes everything together. No cooking. The recipe says you can leave it in the fridge covered for up to a week. But I was wondering: if I put this in a plastic bowl, filled halfway, cover it tightly with Saran-wrap and then leave it in the fridge for a week, can it grow botulism because of the mixture of garlic and a small amount of olive oil? Is a half filled bowl considered anaerobic because the garlic would be completely submersed in the tomato / oil mixture? I've read that tomatoes may not have a low-enough pH to inhibit botulism growth. Even though it would get cooked at a high temperature in the oven later on, I still wouldn't want to take any chances, so am curious if there's any risk with this.
I appreciate any advice you may have! Many thanks.