Recipe - Jeffs Pizza Sauce

56 ounce (228 ounce cans) Italian Plum
Tomatoes, drained
6 ounce Tomato paste (small can)
2 tablespoon Olive oil
2 tablespoon Corn syrup
2 tablespoon Brown sugar
2 One half tablespoon Oregano
1 tablespoon Tarragon
1 teaspoon Salt
1 tablespoon Garlic powder
1 tablespoon Basil
One half teaspoon Onion powder
One half teaspoon Worcestershire sauce

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini