Well, the biggie is tomato paste

The main thing I use it in is lasagne, which I don't make often because of the calories. I use Hunt's spaghetti sauce out of a can, and I have plenty of that, too. I am open to suggestions for either.

I am going to experiment with the extra corn syrup and some homemade jam that has gone to sugar--I'm going to boil them together and try to make berry pancake syrup. I was thinking 2:1 jam:corn syrup, or maybe 1:1. The jam is pretty sweet (why I haven't eaten it--have gotten hooked on Smucker's fruit spreads). Anybody ever tried anything like this?