I need some recipe help

[daughtersrus]

I bought a giant can of tomato sauce at Sam's by mistake. I thought that it was spaghetti sauce.

The can is 6 lbs 8 oz. Can someone give me a recipe to convert this spaghetti sauce?

 

[kathie859]

Finely diced onion. 1 or 2 depending on size
Finely diced garlic. 3-8 cloves to taste (I'd add 8)
Sauté the above in a tablespoon or two of olive oil
3-4 t of Italian seasoning
1 t pepper
1 T sugar
Add the above to the sauce and simmer. Taste for salt and add if necessary.

If you want meat sauce, sauté ground beef or Italian sausage, drain and add. Can do the same with mushrooms.
I like texture to my sauce and I often add a can of tomatoes--love the already flavored diced Italian style.

Happy cooking!

 

[Agri]

I would look up various recipes and add in things to your own personal taste.

I usually add onions, garlic, basil, thyme, oregano, and a bit of rosemary. I usually saute the rosemary for a short bit when I'm done sauteing the onions and garlic to soften it and bring out the oil in it.

Other things you can add: bay leaves (take out when its done cooking), peppers, carrots, celery, eggplant...

You can really add just about anything you like! =)

 

[Gigi22]

OP, with a can of tomato sauce that size, I would be tempted to divide it into two or three equal portions and make up a batch of spaghetti sauce with meat, spaghetti sauce without meat, and another variant on tomato sauce--perhaps for chili, and pop some into freezer bags to keep for a rainy/busy day.

 

[Christine]

I'd be tempted to donate it during the next canned food drive.

 

[LuvOrlando]

My family recipe:

2 lbs meatloaf mix ground meat
fresh garlic
1/2 bottle cheap chianti wine
7-8 cans tomatoes / what you have would be close I think
Parmesan cheese

put meat in the bottom of a soup pot and brown until it separates into little nuggets of goodness

add about 4 ground cloves of garlic but watch closely because once it browns it's bitter (yuck) as soon as it looks like its beginning to brown (depends on how hot the pan is, maybe 30 seconds-2 minutes) drop 1/2 bottle of the chianti in there to boil off the booze and cool the garlic then let it bubble a few minutes (3-4).

add all the canned tomatoes, bring to a boil stirring frequently so the bottom doesn't burn then reduce heat to low for a slow bubbling simmer for about 1-2 hours and stir every 15 minutes or so to prevent burning. You are going to want a lid set off kilter to keep the mess low, I prefer a screen top so the sauce thickens as it cooks but not everyone has one so the off-set lid is the second best choice.

once it's done cooking add about 1 cup of grated Parmesan cheese & stir it in evenly.

A big pot like this will fill about 6-8 freezer containers for future meals.

**if your tomatoes end up being bitter add some sugar, I don't know what brand you have there but some are bitter.