Since I don’t like to eat fresh tomatoes, I decided to make tomato sauce from the Roma tomatoes I grew in my garden. Wow! Was that a good idea! I served it over Penne tossed with fresh vegetable and spices. There were no leftovers! Below is the link to the recipe I used for the sauce pictured. I’ve included a couple other links for different sauces for variety.
This is the recipe I used. The sauce is made from fresh Roma’s with the skins left on and removed from the sauce at the end. - http://kitchenrunway.com/pasta-with-fresh-roma-tomato-sauce/
This is a slow cooker marinara - http://budgetbytes.blogspot.com/2011/11/slow-cooker-marinara-515-recipe-040.html
This is a chunky sauce - http://www.soulemama.com/soulemama/2008/09/tomato-sauce.html
This is a smooth sauce with the tomato skins removed first - http://allrecipes.com/recipe/homemade-tomato-sauce-i/
The start of the sauce.
To make this dish, I cooked a pound of Penne. While that was cooking, I sauteed zucchini, yellow squash, onion, and pepper in a skillet with butter and olive oil. Near the end of cooking, I added some slices of Italian sausage and fresh basil and oregano from my garden. Salt and pepper to taste. Top with tomato sauce. Sprinkle some grated Parmesan and red pepper flakes if desired. Serve with crusty bread.
