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This is great and fresh over cooked pasta or I use it for dipping sauce with mozzarella stix or fried eggplant or zucchini and more!
Total Time: 10 minutes to prepare, 15 mins to heat up!
Yield: Varies on how you are serving this!
Source: I made it up, when I felt like pasta and sauce and didn't feel like making a big sauce!! This has such a freshness to the taste. Enjoy!
*Start by using an 1/8 of a teaspoon; season salt, black pepper, garlic powder, basil, Italian seasoning, thyme, rosemary, dill, oregano, Adobo seasoning and sugar.
Make "anything spaghetti sauce" with a blender. Throw in whatever leftovers you may have from other meals, with some tomato paste and seasonings. You get a very cheap marinara sauce, by pureeing the ingredients in a blender they can be added together to make a sauce.
I usually use about a ratio of 1/2 bottled marinara sauce and add the other ingredients, adding water as necessary to get the right consistency. Add whatever seasonings you like.
It works with virtually everything, thus using up leftovers while saving money on jarred sauce. I've used everything from chicken soup to mashed potatoes, to homemade gravy, and veggies. You name it.
By Bella Swan from Forks, WA
By Robin from Washington, IA
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When making spaghetti and/or marinara sauces, or other tomato sauces, I notice that carrots are part of the ingredients. What is the purpose of the carrots? How should they be introduced? Grated, pureed, etc? Is sugar also added when carrots are used?
I always add carrots, and I always make my sauces from scratch, including home canning my own tomatoes. I put clean and peeled carrot chunks in my blender, along with celery, onion, and a quart of tomatoes, and pulverize. I set it in a pan to cook before proceeding with the sauce-making. Pureed carrots and celery add so much flavor and body to the sauce. And it's a great way to hide veggies.