Killer Marinara Sauce

 

Olive oil

1 c. minced yellow or white onion 

2 Tbsp. freshly minced garlic

1 (28-oz.) can crushed tomatoes

1/4 c. water

2 Tbsp. tomato paste

2 tsp. honey

1 Tbsp. dried oregano

2 tsp. dried basil

1/2 tsp. crushed red pepper flakes

Salt, to taste

Spread some olive oil in a pan and place over low heat. Add the onion and garlic and cook just until becoming tender (they should not brown), 4 to 6 minutes. Reduce the water heat to lwo and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.

Asparagus Casserole

2 cans asparagus, drained
1/4 c. onion
1 can Cream of Mushroom
1/2 c. butter, melted
2 c. chips or crackers
8 oz. cheese

Preheat oven to 350.  Pour both cans of asparagus and in a greased casserole dish.  Mix in onion.  Pour the Cream of Mushroom soup over the asparagus.  Top with cheese.  Mix butter with chips or crackers.  Sprinkle butter and chip mixture on top of Cream of Mushroom.  Bake at 350 for 25-30 minutes.