56 oz (2-28 oz cans) Italian Plum

           Tomatoes, drained
      6 oz Tomato paste (small can)

      2 tb Olive oil

      2 tb Corn syrup

      2 tb Brown sugar

  2 1/2 tb Oregano

      1 tb Tarragon

      1 ts Salt

      1 tb Garlic powder

      1 tb Basil

    1/2 ts Onion powder

    1/2 ts 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.