Posted on November 2, 2016
I know you think this is an odd recipe find, well I admit it is. Although since I found it out of necessity I had to share in case you find yourself in the same situation.
I generally stockpile canned spaghetti sauce. So, last night, thinking I still had some I planned on cooking chicken parmesan. Chicken was in the oven, noodles boiling, next up sauce…. no sauce. Ahhhh, to the computer I went, tomato soup can be used correct? Well, yes it can..
Recipe Here: Tomato Soup Spaghetti Sauce Recipe
I did some adjustments, because tomato soup is sweet to me, and I wanted a more hearty tomato flavor. I put some olive oil in the pot, put about 4 tablespoons of tomato paste in, stirred until heated and started turning from red to brown. Then added about 2 tablespoons of chunk garlic (yes I love garlic) about a teaspoon each of basil and oregano, dash of salt, pepper and onion powder. Heated that up on low for about 5 minutes. I then deglazed the pot with some red wine, (water will also work). Then stirred in the tomato soup. I let it simmer on low for about 15 minutes. I am happy to report that dinner went from almost not happening to the tasty dinner I was craving.
I love versatile canned goods. Enjoy!