The answer to that question could surprise you.
In Canada, we can often make our own spaghetti sauce.
It’s not the same as what we would get at a grocery store, and it’s not as appealing.
But it’s a great way to make a simple, tasty, healthy pasta sauce.
What you needTo make this spaghetti sauce, you need the following ingredients:1.
The sauce: a cup of cold water2.
The vinegar: about 1/2 cup vinegar3.
The oil: olive oil4.
The salt: salt (you can use kosher salt or table salt)5.
The tomato sauce: 1 cup of chopped tomatoes (or as many as you like)6.
A jar of water to boil it in7.
A canning jar (or two)8.
A measuring cup10.
A glass jar15.
A pot of water (or 2)16.
A small bowl19.
A clean cloth (optional)25.
A thermometer (optional for the oil)You may have to add a bit of water if you’re using a high-end saucepan (or a low-end one) and you don’t want it to boil over.
You may also want to make sure your water is boiling at the right temperature, as the boiling process heats up the sauce.
How to make the sauce:You’ll need the vinegar, olive oil, tomato sauce, and salt to make this sauce.
To make the vinegar and oil, combine them in a small saucepan with the cold water.
Stir them well, then pour in the boiling water.
Continue stirring until the oil is boiling and the vinegar is completely dissolved.
When the oil reaches a boil, reduce the heat to a simmer.
Stir occasionally until the vinegar has thickened.
When you add the tomato sauce to the sauce, mix well.
The tomatoes should begin to release some of their aroma, so that they’ll make a more pleasant taste.
Once the sauce is finished, strain the tomato mixture and set aside to cool.
To prepare the sauce for use, add about 1 cup boiling water to the vinegar.
This will help to create a thick, sauce that will stay around longer than the original sauce, so it won’t absorb as much water.
If you add too much water, the sauce will begin to thicken.
Once the sauce has chilled, pour it into the canning jars.
Place the jars in the refrigerator to set.
Once ready to use, the jars should be ready to be opened.
After opening the jars, you can use the spritz to gently spread the sauce onto the vegetables and then pour it onto the pasta.
This canning method makes pasta that’s more tender, creamy, and tangy than you’d get with canned spaghetti sauce alone.
To add extra flavor, you could also add more tomatoes, basil, oregano, and a little bit of salt to the pasta sauce (it’s up to you).
The sauce will last for a few weeks, so don’t forget to let it sit for at least 24 hours.
Once you’ve used the sauce in one or two dishes, you might be tempted to eat it straight out of the can, but you won’t.
The pasta will absorb some of the oil as it cools, but the sauce won’t taste as sweet and tangier.
It will also absorb some starch from the vegetables, which is nice, but not a problem.
This sauce is great for a salad or a sandwich, and you can even freeze it for a meal later on!
If you’re looking for a more traditional way to prepare your pasta sauce, try making a pasta sauce from scratch, like we did for spaghetti sauce and it’ll taste much better.
The recipe makes 2 servings.