By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 6 cups

Ingredients:

• 1 teaspoon oil
• 1 medium onion, finely chopped
• 1 teaspoon garlic powder
• 2 x 10.5 oz. cans vegetarian vegetable soup
• 28 oz. can crushed tomatoes in tomato puree
• 1/4 cup sugar
• Salt and pepper to taste

Directions:

• Heat oil in skillet until hot.
• Sauté the onion until soft, and season with garlic powder.
• Add soup and crushed tomatoes; stir to combine.
• Simmer sauce and season with sugar, salt, and pepper.