Ingredients Jump to Instructions ↓

  1. 56 oz 1591g Italian plum - (2-28 oz cans) Tomatoes - drained

  2. 6 oz 170g Tomato paste - (small can)

  3. 2 tablespoons 30ml Olive oil

  4. 2 tablespoons 30ml Corn syrup

  5. 2 tablespoons 30ml Brown sugar

  6. 2 1/2 tablespoons 37ml Oregano

  7. 1 tablespoon 15ml Tarragon

  8. 1 teaspoon 5ml Salt

  9. 1 tablespoon 15ml Garlic powder

  10. 1 tablespoon 15ml Basil

  11. 1/2 teaspoon 2 1/2ml Onion powder

  12. 1/2 teaspoon 2 1/2ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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