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–+ cups of sauce

Chili Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 188.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups of sauce

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 medium tomato, diced
  • Vegetable Option
  • Addition Option
  • 1 clove garlic, minced
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • Seasoning Option
  • ½ teaspoon Herb Option, crushed
  • 1 tablespoon white vinegar

OPTIONS

Vegetable - Use 1 Item

  • ¼ cup onion, diced
  • 2 spring onions, sliced, white and green
  • ¼ cup black olives, chopped

Addition - Use 1 Item

  • ¼ cup green bell pepper, diced
  • ⅓ cup celery, diced
  • ½ cup salsa, Shortcut

Seasoning - Use 1 Item

  • ¼ teaspoon hot pepper sauce
  • 2 teaspoons chili powder
  • 1 tablespoon Worcestershire sauce

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram

Instructions
 

  • Heat the oil in a 2 quart saucepan on medium heat, when hot, add the tomato, Vegetable and Addition Options, and garlic. Sauté until the vegetables are tender, stirring occasionally.
  • Stir in the soup, Seasoning and Herb Options, and vinegar. Bring to a boil, stir often, then reduce heat to low and simmer uncovered, for 10 minutes, stirring occasionally.
  • Serve over fish, hamburgers, and hot dogs. Enjoy.

Notes

Shortcuts: Condensed Tomato Soup, Salsa.