The Awesome of Sauces

Awesome Sauce. Yes… this is what we call it and what we label it. (see my fancy labels?) Why? Because it’s awesome!
Several years ago I canned tomatoes. It was the first time I’d ever done so and I’m not sure how successful I was. I was scared to use them. What if I did it wrong and we all got botulism? You know – in a bad way – not Botox. So they sat. Sad and lonely in the canning cabinet. I read about someone who made their own marinara sauce and stuck it in the freezer – shoot, I can do that! Oh!! The canned tomatoes! So I shook them up to mash them even more – it certainly didn’t take much shaking. :) Away we went. The recipe I somewhat followed had some strange ingredients, so I tweaked where I could, out came Awesome Sauce. I made Andy try it and asked him what he thought. “Awesome.” Ok then! What shall we call it? “Awesome Sauce – of course.” So we aren’t exactly great namers.
So enjoy the Awesome Sauce. Oh yeah! Remember last week’s Lasagna Toss? Here’s the sauce you use. Makes for a quick meal with lots of yummy left overs.

Awesome Sauce
What you need!
1 whole Celery Stalk
1 whole Onion
1 whole Green Pepper
2-¼ cups Tomato Juice
2 cans Diced Tomatoes with juice
½ teaspoons Chili Powder
1 teaspoon Salt
½ Tablespoons Dried Parsley Flakes
1 teaspoon Paprika
⅛ cups Sugar
¼ cups Ketchup
⅛ cups Grated Parmesan Cheese
½ teaspoons Oregano
½ teaspoons Garlic Powder
½ teaspoons Dry Mustard
¼ teaspoons Black Pepper
8 ounces, fluid Tomato Paste (or 12 Oz, If Needed To Make Your Sauce Thicker)

Make it!
Cook celery, onion and green pepper in a medium sauce pan in a small amount of water until very soft. (or you could also cook in a small amount of tomato juice). Add other ingredients. Bring to a rolling boil.
Turn heat down and simmer for about 20-30 minutes or until sauce is slightly thickened. Serve hot or cold. Store in freezer.