Categories: Sauces, Italian, Pizza 
      Yield: 4 servings 
  
     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.