Very Helpful

This recipe is one of my new essentials.  It has less sugar, salt, and fat than store-bought spaghetti or pizza sauce, and it tastes much fresher and more tomato-ey.  Which I love.  (I was attempting to recreate Giordano's sauce, and I didn't quite succeed, but it's much closer than Prego or Ragu.)  Plus, it's cheaper, since I stock up on the Great Value brand tomatoes.

Pasta (or Pizza) Sauce

1 can (14 oz?--regular size) Italian style diced tomatoes (the kind with basil, oregano, and garlic)
1 tsp. sugar
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1 tsp. minced garlic (which I get from a bottle for this recipe, but you could mince your own.  Maybe 1 clove?)

Toss everything in the blender and blend away.  I use it just like this, most of the time, but you can also cook it in a flat saucepan (heat 1 tbsp. of olive oil in the pan first) until it thickens a little.  That makes the tomato flavor more rich and less fresh.

This is the best sauce for a margherita-style pizza when it's winter and the fresh tomatoes are not-so-fresh and from somewhere like Chile.  :)

Pasta with Roasted Tomato Sauce

(Sunday Strategy, continued)

Menu for Wednesday:

Pasta with Roasted Tomato Sauce

10 Roasted Tomato Halves, chopped
salt/pepper
1/4 cup evoo
1 lemon
12 oz. pasta
1 handful fresh basil
1 clove garlic, minced

Boil pasta in salted water. Meanwhile, in a skillet, heat oil, add tomatoes and garlic. (I also added some oregano and rosemary because I love them.) Stir together until pasta is done, then toss the pasta with the tomatoes. Juice the lemon and chop the basil and pour both over the pasta. Serve with crusty bread. YUM!