Ingredients
1 (7 oz.) pkg. spaghetti
1 large onion, chopped
2 Tbsp. margarine
1 (14 oz.) can whole tomatoes
1/2 tsp. salt
2 tsp. sugar
dash of white pepper
1 Tbsp. cornstarch
1/4 lb. Cheddar cheese, grated
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Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
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Cook spaghetti according to package directions. Drain and rinse with cold water. Drain again. Saute chopped onion in margarine until transparent. Drain tomatoes, reserving juice to dissolve cornstarch. Mash tomatoes. Combine with salt, sugar and pepper. Bring to boil in a saucepan. Dissolve cornstarch in reserved tomato juice. Add to boiling tomatoes, stirring constantly. Stir until tomatoes thicken and raw starch taste has disappeared. Add onion and spaghetti to tomatoes.