Fresh Pasta Sauce

Note by Phyllis Brown:  With all the lovely tomatoes on hand I wanted to make a fresh pasta sauce tonight.  I started with chopped red onion, garlic and green pepper in my skillet.

My tomatoes were at least a pound and a half each – I used three.  They were juicy and very red.  Twelve yellow pear tomatoes added color.

There was one small zucchini on the vine – it was added to the skillet along with oregano and basil.

I could have eaten it just like this!  But I wanted a more traditional sauce tonight and let it cook for about 45  minutes with this result:

• olive oil
• 1 large red onion, chopped
• salt
• black pepper
• 4 cloves garlic, finely chopped
• 1/2 large green pepper, chopped
• 3 very large red tomatoes, peeled, cored and roughly chopped, reserving juice
• 12 yellow pear tomatoes, halved
• 1 small zucchini cut in half and sliced
• sugar
• basil
• oregano
• 1 pound pasta
• Feta cheese
• fresh basil

Drizzle olive oil in a large skillet over medium high heat.  Add onion and saute for five minutes, adding a sprinkle of salt and pepper.  Add garlic and green pepper, cooking for another few minutes.  Add the tomatoes and zucchini.  Bring to a boil and turn the heat to medium.  Add a handful each of dried oregano and basil and a good pinch of sugar.  Stir.  Taste and add more salt and pepper if needed.  Cook for about 45 minutes.

Cook pasta according to package directions.

Top pasta with sauce, Feta cheese and freshly chopped basil.  Enjoy!

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