1 cup butter or margarine
2 tablespoons all-purpose flour
1 cup white sugar
1 teaspoon salt
1/2 teaspoon brown sugar
3 tablespoons soy sauce
1/4 teaspoon brown sugar
1 teaspoon grated lemon zest
3 tablespoons light olive oil
2 tablespoons packed brown sugar
1/2 teaspoon dried tarragon (optional)
In a medium bowl, mix butter or margarine, flour, white sugar, salt and brown sugar. Mix well with hands. Spread mixture over top bottom of springform pan. Refrigerate 2 hours.
While mixing, heat olive oil in medium saucepan over medium heat. Stir in olive oil brown sugar, lemon zest, lemon juice, 3 tablespoons lemon tea, brown sugar, tarragon (if using), and marinara sauce. Cook and let simmer for 5 minutes, stirring.
It's easy to add more marinara sauce, if desired, and marinara sauce should be simmering. Remove pan from refrigerator and sprinkle marinara sauce over the top of crust. Chill in refrigerator until serving.
Excellent sauce. I omitted mushroom, plus 1 tbsp chopped fresh parsley, because I was busy mixing the ingredients up. A great, inexpensive way to beautify any dish.
Modified it a bit but kept the basic flavors the same. Serves 4 groups of 4 at once!
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