2 tablespoons vegetable oil
1 (14 ounce) can tomato paste
1/4 cup brown sugar
1 teaspoon salt
1 tablespoon garlic powder
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons dried oregano
1 clove garlic, minced
1/4 cup soy sauce
1 teaspoon olive oil
1 (10 ounce) can tomato-based cream of tomato soup
1/4 cup brown sugar/salt mixture
2 teaspoons vegetable oil
In a large bowl, mix the oil, tomato paste, brown sugar, salt, garlic powder, basil, rosemary, oregano and garlic powder.
Pour the warm tomato sauce into a shallow dish or bowl and stir the tomato liquid into the tomato sauce; stir together until mixed well. Cover and refrigerate for about 15 minutes. The sauce will thicken and thicken quickly and keep the meatballs juicy.
Bring 1/2 of the sauce to the pot over medium heat. Tint remaining dark green olive oil in dish or bowl and add tomato-based cream of tomato soup. Tint remaining white olive oil in dish or bowl and add brown sugar/salt mixture. Stir in Italian seasoning and brown sugar/salt mixture by hand. Return sauce to another medium heat. Simmer for 6 to 8 minutes, or until the meatballs are tender.