- 2 tablespoons oil
- 2 tablespoons dry onion
- 1/2 teaspoon garlic powder
- 12 oz can tomato paste
- 2 cans filled with water
- 1 teaspoon basil
- 1/4 teaspoon oregano (optional)
- 1 tablespoon sugar or honey
- 1 teaspoon salt
This sauce is so easy, so cheap and so
good, you won't believe it. Heat the oil in
a 2 quart size saucepan. Add the dried onion
and garlic. Stir the onion and garlic around
in the oil for about 30 seconds, or until
they start to smell good. Add the tomato
paste. Now fill the empty can with fresh
water and add it to the pot. Do it again, so
two cans of water have been added. Stir it
all up until the sauce is smooth and thick.
Add the seasonings. Cover and simmer for
about 5 or 10 minutes depending on your time
and fuel situation. After the flavors have
mingled long enough to know each other
better, you are done.
The uses for this sauce are endless. I use
it anywhere I would usually use canned or
jarred spaghetti sauce. For instance, on
spaghetti, as the sauce for pizza, over
leftover grains, in lasagna etc. This is a
very versatile marianara sauce. If desired
it can be prepared ahead of time, and
refrigerated until needed. It keeps in the
fridge for a week. For variety you can add a
can of mushrooms, a spoonful of dry celery
or green pepper, and even a can of chopped
tomatoes or zucchini in tomato sauce, for
chunky goodness. Use your imagination, this
recipe is really just a starting point.
Where you go with it, is up to you.
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