Tomato Basil Pasta Sauce

This recipe is another keeper. All five members of the Heber Sullivan clan gobbled it up. The recipe came from here, but I made some slight modifications. The way I made it serves about 6.


1 T. olive oil
1/2 C. finely diced onion
2 t. minced garlic
1 can diced tomatoes
1 t. salt
1/2 t. sugar

2 C. heavy cream
dash of cayenne pepper
3 T. finely chopped fresh basil leaves

½ C. shredded mozzarella or cheddar cheese
1/4 C. parmesan cheese

1 diced fresh tomato

Heat oil in saucepan over medium-high heat. Add onions and saute until translucent (about 4 min). Add minced garlic and saute an additional minute or two. Dump in tomatoes, salt, and sugar, bring to a boil, and simmer for 5 minutes. Reduce heat and stir in cream. Lightly simmer (do not let it boil) until mixture is reduced by 1/3. Remove from heat and stir in cheeses.

Pour over 12 oz hot cooked whole wheat pasta, I used rotini. (You really want to use whole wheat if you are serving this as a main dish to make it more filling. This is a great sauce to cover the texture if you aren't used to whole wheat.)

Egg and Tomato Gratin

Maybe it was because the boys had spent the afternoon swimming and were famished, but everyone in the family downed this. So despite the fact that this has eggs and, therefore, is only loosely vegetarian, it is still going in the 2009 12 meatless meals my family loves.

I've made it with scrambled and hard boiled eggs. Both were great. Serve it over toasted French bread.

Egg and Tomato Gratin (from Orangette)

Pepper Steak and Mushroom Rice Pilaf

Link here.