jpshaw
New member
I have 3 recipes for marinara sauce, most of which are made on the stove top. I tried this last winter and have made it several times since. I was having some pasta as a side dish and was tired of a shot of "I can't believe it's not butter" and a drizzle of olive oil but wanted something now so I threw this together. I'm not the one to say since my wife thinks my taste buds were shot off during the war but I think it's not bad at all.
I start with 1 empty 16 oz Marshmellow Cream Jar. I use these for everything. Dump the following into it and shake it up.
1 8 oz can (No Salt Added) tomato sauce
1 1/2 tsp Italian seasoning
1 Packet of Splenda
1/2 tsp basil
1 tsp Extra Virgin Olive oil
1/4 tsp salt or salt substitute
Dash of garlic powder
Dash of onion powder
1 tsp lemon juice
I know it's just spiced up tomato sauce but I like it. Pour it over whatever pasta you have. Makes 2 servings if it is a side dish and only one if that is dinner in itself.
I start with 1 empty 16 oz Marshmellow Cream Jar. I use these for everything. Dump the following into it and shake it up.
1 8 oz can (No Salt Added) tomato sauce
1 1/2 tsp Italian seasoning
1 Packet of Splenda
1/2 tsp basil
1 tsp Extra Virgin Olive oil
1/4 tsp salt or salt substitute
Dash of garlic powder
Dash of onion powder
1 tsp lemon juice
I know it's just spiced up tomato sauce but I like it. Pour it over whatever pasta you have. Makes 2 servings if it is a side dish and only one if that is dinner in itself.