This is a super sauce, I did wonder about the canned soup, but it gave the sauce a marvellous smooth, almost creamy texture (even tho I did not mash the tinned chopped tomatoes but left as they were), and it had a good tomatoey taste. I didn't add the TVP. The first time we had it, we had as is, on spaghetti, mmm, DH loved this sauce, and I must tell you, we do eat a lot of tomato sauce, so he is a good judge!! The second time, using the 'leftovers', (coz it does make lots), I sauteed some finely sliced red cabbage, two small red peppers, chopped, and a little minced garlic, and then added the sauce to the vegetables and left to simmer for a while. Oh yes, also some freshly chopped sage. In the meantime, I cooked gnocchi, and when they were ready, added them to the sauce also, for another five minutes or so. Mmm, delish! Thank you Stingo, for posting a super recipe! Made for veg*n swap#19
Very good sauce which we had with macaroni with some small changes based on what was in the house and cooked the sauce longer based on timing and suggestions. The changes I made was using regular tomato soup and instead of garlic salt just used garlic powder and in place of Italian Seasoning used oregano. Made for Vegetarian Swap. Thanks for sharing!
I made this as is except for the soup. I did used the blender for a smooth sauce (son`s preference). Simmering longer would help mellow the wine which I found a tad strong. Thanks!
This was easy and very good! I halved the recipe and used it to make Pizzadillas. I have plenty leftover for a good spaghetti dinner! Thanks! Made for Vegetarian Swap March 2010.