Marifredo (Pink Sauce) // Gardening Warrior Version

 Maggie's Favorite Pink Sauce

15 oz tomato sauce and 1 can hot water to rinse all sauce out of can

14.5 oz diced tomatoes with green peppers, celery and onions (Great value brand "Ro-tel)

6 oz tomato paste an 3/4 can of hot water to rinse out all of the paste from can

22-24 oz jar alfredo sauce with 8-10 ozs warmed milk product shaken in empty jar to rinse all of sauce from jar

1-2 TBS garlic powder OR minced garlic in water

1-2 TBS minced onion OR onion powder

1/2 tsp. Himalayan finely ground sea salt

1/2 TBSP ground black pepper

1/2 TBSP Italian seasoning

Directions:

Add all to 6 quart pot and bring to a boil. 

Stir continually for 5 minutes until tomato paste is fully softened and incorporated in sauce.

Turn down to a simmer and add 1 cup shredded or grated cheese of your choice. I used fresh mozzarella ball cut into small cubes and added after sauce came to a boil. Stir regularly for ADDITIONAL 2 MINUTES to keep alfredo, cheese and milk product from burning or curdling THEN TURN TO LOW AND ALLOW TO SIMMER UNTIL CHEESE IS FULLY MELTED.

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