Tomato Sauce

Kat can cook (and so can you!)

I really had no idea how to make a spaghetti sauce, but now I do!
Brian gave me a base recipe, which, of course, I modified without ever
trying.
But it turned out totally edible—Emi liked it more than she liked
the spaghetti!

Vegetarian Hearty Pasta Sauce
Put a few tablespoons of oil in a saucepan to heat. Chop up an onion
and fry it for ~ 5 minutes.
Meanwhile, open a giant can of diced tomatoes, a can of olives, a can
of mushrooms and a can of tomato paste. Chop the olives to
edible-by-toddler size.
When the onion is soft, put the tomatoes, olives and mushrooms in.
Add a bay leaf, a tablespoon of minced garlic, a tablespoon of
oregano, and some basil.
Stir in all the TVP left in the bag (1/2c?) and ~ 1c of water. Then
remember you were supposed to put tomato paste in, and add the whole
little can.
Simmer for 15 minutes while dealing with the pasta, until the water
has soaked into the TVP.

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