1/4 cup vegetable oil
1 cup packed brown sugar
1 green bell pepper
1 onion, halved and sliced
6 whole cloves
1 teaspoon dried oregano
1 teaspoon distilled white vinegar
1 teaspoon onion powder
8 shot blueberry water
2 cups measured heaping can of diced tomatoes with liquid
In a medium saucepan, heat oil over medium heat. Stir brown sugar and white pepper over medium heat for 2 minutes; stir in bell pepper slices, onion and onion. Reduce heat. Cover and marinate for 10 minutes.
Heat remaining oil in a small saucepan over medium heat. Stir in brown sugar mixture and onion/chile peppers, vanilla extract, vinegar, olive oil, yellow mustard powder and oregano/citric acid. Stir gently in tomato juice and blueberry cheese.
Pour green potable water into large bottom of large pot. Add brown sugar and brown sugar/chile pepper mixture and stir over high heat. Bring to a simmer.
Reduce heat to medium and stir in marinara sauce, tomatoes, salt and paprika. Bring to a very low boil.
Simmer covered for 1 hour; stir occasionally until tomatoes start to poke. Stir occasionally until sauce has reduced. Stir occasionally until flavors are combined.
I remembered these fondly; glad I didn't make them! Very good and simple recipe. I altered it slightly to use spaghetti and meat sauce. Even thought the instructions didn't say to dice the onions, I figured I'd give them a whirl and see what happens. Smashed them up, sure went well. Next time I'll add more garlic salt,I didn't have garlic powder. I actually went ahead and stripped down the sides of the bread just to make them a little thicker. Which worked very well. I kept the filling fairly moist but didn't burn it. It was still pretty thin so maybe next time I'll add another can of mushroom soup. It was complete and whipped up in about an hour. Nice flavor and really nice to se
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