Recipe of the Day - September 23 (tomato sauce)
 

Too Many Tomatoes Sauce

Ingredients
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 small onion, finely chopped
2 pounds very ripe, fresh tomatoes, coarsely chopped
1/4 cup oil-cured sun-dried tomatoes
1/4 cup fresh basil leaves
2 tablespoons chopped fresh oregano, or 1 teaspoon dried oregano
Juice of 1/2 lemon
2 tablespoons capers, or 1/4 cup chopped
green olives, optional
Hot or warm cooked pasta
Salt and freshly ground black pepper

Preparation
Heat 1 tablespoon of the oil in a small skillet. Add the garlic and onion and sauté over medium-low heat until golden.

In a food processor, combine the garlic-onion mixture with the remaining oil, tomatoes, dried tomatoes, basil, oregano, lemon juice, and optional capers. Process, pulsing on and off, until the mixture is coarsely and evenly chopped, but not pureed.

Toss with hot or cold pasta, season to taste with salt and pepper, and serve.

Makes enough for 1 pound pasta, about 6 servings

I still remember how to make sauce,
but with todays lifestyles and "time"
I've gone to the jar. This has the makings
of a new thread. Which pasta sauce do you
use?

I use Prego as a base. Then I usually cook up some beef or other meat to add with it, plus some garlic , parsley, other spices, and maybe some onions and/or tomatos.