I’ve never been a huge fan of marinara sauce. I can eat it, especially if it’s made well, but more often than not it’s just too sweet for me. Odd. I know, especially since I can give a good chocolate bar a run for it’s money (or cocoa). This sauce has been a great stand in for most places where a tomato sauce might otherwise be used. I like it on enchiladas, spread on dough for mini pizzas and I’m positive that the uses for it have not yet been exhausted.
15 oz. can pumpkin
8 oz. can tomato sauce
1 tsp. garlic powder
This freezes well and is great to have on hand for easy dinners.