Fresh Tomato Sauce with Variations

By KrisR

One sauce, 3 entrees

Rotini with sausage, peppers and onion

Linguine with creamy tomato sauce, scallops and red peppers

Penne with summer squash, basil and parm

Ingredients

• Sauce:
• 2 Tbs olive oil
• 1/2 onion, diced
• 3 lb Roma tomatoes, peeled, halved, seeded and coarsely chopped
• 1 tsp fennel seeds, lightly crushed
• 3/4 tsp sea salt
• 1/2 tsp pepper
• 1 1/2 tsp fresh basil, chopped
• 1 1/2 tsp fresh oregano, chopped
• Sweetener-sucanat, stevia, honey to taste Or
• red wine vinegar, to taste

Preparation

Step 1

1. In a large saucepan, warm oil over medium heat. Add onion and cook, sitrring occasionally and adjusting heat to avoid browning, until tender, about 5 minutes.
2. Add tomatoes, fennel seeds, salt and pepper and cook, stirring frequently, until tomatoes start to release their juices, about 3 minutes. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered and stirring occasionally, until tomatoes have broken down ainto a sauce, about 10 minutes.
3. Remove from heat and stir in basil and oregano. Taste and add sweetener or vinegar and more salt if needed.

Variation 1-Rotini with Sausage, Peppers and Onion.
Remove casing of a 10 oz uncooked Italian turkey sausage and saute meat, 1/2 each sliced small red and yellow bell pepper and 1/2 sliced small red onion. Toss with 8 oz pasta, cooked and 2 cups sauce.

Variation 2-Linguine with Creamy Tomato Sauce, Scallops and Red Peppers. Saute 12 oz bay scallops and 1 diced red bell pepper. Stir in 2 cups sauce and 1/2 cup low-fat plain yogurt. spoon over 8 oz cooked linguine.

Variation 3-Penne with Summer Squash, Basil and Parm. Saute 2 each green and gold zucchini, quartered and sliced, and 2 minced garlic cloves. Toss with 10 oz cooked penne and 3 cups sauce. Top with 1/4 cup shaved Parmesan and 1 Tbs sliced fresh basil.