Recipe by Deb Wolf
I created this to "stretch" a jar of prepared pasta sauce when we had unexpected dinner guests. Now it's our favorite marinara sauce. The dressing mix envelope size is a guess. The program won't let me continue without a weight. It's the kind you put in a cruet and add water and oil for salad dressing.
Top Review by prd2bbsn
I've made this twice and really love this recipe. I used what I had on hand--Prego Traditional Sauce the first time and a generic store brand the second time. Added some store-bought frozen meatballs and left over italian sausage. The Prego combination was outstanding. It makes the right amount of sauce for a pound of spaghetti. So simple & so good. The secret seems to be the salad dressing mix. The sugar also seems to mellow the flavors. The diced tomatoes make it a wonderful consistency. I added some crushed red pepper for a little heat on the second batch. The left-overs were as good (maybe better) than the first time around. Makes a great sauce without having to plan ahead and simmer all day. Thanks for sharing this keeper!
- 1 (6 ounce) can tomato paste
- 1 teaspoon sugar
- 1 (1 ounce) envelope Italian salad dressing mix, dry
- 1 (24 ounce) jar spaghetti sauce, onion and garlic flavor
- 1 (14 -16 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can sliced mushrooms, drained
Directions See How It's Made
- Do not prepare the dressing mix; use it dry. Combine tomato paste, sugar and salad dressing mix. Stir until combined. Gradually add the pasta sauce. Stir in tomatoes and mushrooms.
- Heat gently. Best if you don't allow it to boil.
- Serve over hot, cooked pasta.