Prep 5 mins
Cook 5 mins
This is my adaptation of a marinara recipe i found.
- 170.09 g can tomato paste
- 236.59 ml water
- 411.06 g can diced tomatoes
- 7.39 ml onion flakes
- 4.92 ml minced garlic
- 4.92 ml basil
- 2.46 ml rosemary
- 1.23 ml oregano
- 4.92 ml sugar
- ground black pepper
- Combine ingredients in a medium mixing bowl and mix well.
- Use in any recipe calling for spaghetti type sauce. If not using immediately the sauce can be heated to cook in the flavors of seasonings. Heat in a sauce pan medium-low allow just to bubble. Cool and store.
I had a nearly full can of tomato paste left from another recipe and was in need of a way to use it, plus needed a tomato sauce for some meatballs so this recipe killed two birds with one stone :) I was short 1 Tbsp tomato paste but otherwise made to the recipe except I used brown sugar and also thyme instead of rosemary. Also (accidentally!) used garlic powder not fresh minced (and only 1/2 tsp). Heated up for 10-12 min or so before adding the baked Parmesan Meatballs, then served on rolls with cheese. Thanks for sharing!
Made this to stock up the freezer with single servings. I did sample it over cooked spaghetti and loved the taste. So easy and economical, and handy to have on hand for quick dinners. Thanks for sharing Smockmock. Made for Pick A Chef Spring 2011.
Went to the cabinet tonight and found that I was out of jarred spaghetti sauce. So I opened up Recipezaar and found this recipe. I did make a few changes because of what I had available in the pantry. I started out with a pound of ground beef since I had already thawed it and added all the rest of the ingredients to it once it was browned. I didn't have tomato paste so I used 2 small cans of tomato sauce and omitted the water. I did add some extra spices to taste and I also left out the rosemary because I did not have any. My husband and kids loved it and my son asked me if I could make it like that every night. Thanks for posting this recipe, it really saved dinner tonight!