Jim J's Spaghetti Sauce

By Addie

The sauce is done when you mix it together, you do NOT cook it!

Ingredients

• 1 29-oz can tomato sauce
• 1 29-oz can tomato puree
• 3/4 cup Water *** (start with 1/4 - depends on canned product used)
• 1/8 cup olive oil
• 2 Tablespoons grated cheese
• 1 teaspoon oregano
• 1 teaspoon sweet basil
• 1 teaspoon granulated garlic
• 2 teaspoons salt (scant)
• 1/4 teaspoon black pepper
• 1/2-3/4 teaspoon crushed red pepper
• 1/4-1/2 teaspoon Italian seasoning
• 1/2 teaspoon sugar

Preparation

Step 1

NOTES: (as dictated by Jim J.)
1. Depending on the viscosity of the tomato sauce and puree combination (mix together first- some brands are looser than others) you will probably not want to add more than 1/4 cup of the water

2. Taste and decide if more sugar is needed

3. If sauce is going to be used quickly, press fresh garlic into batch in addition to garlic listed above for a more 'zippy' sauce. Fresh Garlic will give it a more rancid taste after a few days of sitting.

4. It doesn't freeze particularly well (it separates some) but will keep for a couple weeks in the fridge.