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!