Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

56 oz (2-28 oz cans) Italian Plum 1 tb Tarragon
Tomatoes, drained 1 ts Salt
6 oz Tomato paste (small can) 1 tb Garlic powder
2 tb Olive oil 1 tb Basil
2 tb Corn syrup 1/2 ts Onion powder
2 tb Brown sugar 1/2 ts Worcestershire sauce
2 1/2 tb Oregano

If you don't like small bits of tomato in the sauce, puree the whole
tomatoes in the blender first. Otherwise, chop them as the mixture cooks.

Mix all ingredients, except oregano, in large saucepan. Simmer for 30
minutes, then add oregano. Cook additional 15 minutes.

Sauce is best if cooked then chilled, overnight, in the refrigerator.

To Use: Prepare basic pizza dough. Spoon sauce onto crust out to rims,
cover with thick layer of mozzarella cheese. Top with meat and vegetable
toppings, then cover again with mozzarella and parmesan (or romano)
cheeses. All cheeses are best if freshly grated.

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