Jeff's pizza sauce

Yield: 4 servings

Measure Ingredient
56 ounces (2-28 oz cans) Italian Plum
6 ounces Tomato paste (small can)
2 tablespoons Olive oil
2 tablespoons Corn syrup
2 tablespoons Brown sugar
2½ tablespoon Oregano
1 tablespoon Tarragon
1 teaspoon Salt
1 tablespoon Garlic powder
1 tablespoon Basil
½ teaspoon Onion powder
½ 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.

Recipe By : Jeff Duke

From: Marjorie Scofield Date: 05-25-95 (159) Fido: Cooking

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