Tomato Sauce

Makes: 4 1/2 Cups

4 pounds very ripe tomatoes, chunked
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper

Place half of the tomato chunks in a blender or food processor and blend until a smooth liquid. Pour the liquid into a medium-sized saucepan.

Blend the other half of the tomatoes and pour into the saucepan. Add the remaining ingredients and cover. Simmer for about 1 hour, stirring occasionally.

When cool, place the sauce in plastic containers and freeze in usable amounts for up to 6 months.

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Tomato Linquine

Serves: 4
Cooking Time: 15 min

1 pound linguine
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon dried basil (or 2 - 3 Tbsp fresh basil)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
4 large ripe tomatoes, diced (see Note)
4 cups (16 ounces) shredded mozzarella cheese
1/2 of a red bell pepper, diced
1/4 cup grated Parmesan cheese

Cook the linguine according to the package directions and drain.

Meanwhile, in a small saucepan, combine the oil, garlic, basil, salt, and pepper. Warm over low heat, stirring occasionally.

In a large bowl, combine the tomatoes, mozzarella cheese, and heated oil mixture.

Add the warm linguine and the remaining ingredients and toss until well combined. Serve immediately.

Make sure to use ripe tomatoes to get the most flavor - or even plum tomatoes, although you may need 6 to 8 of them, depending on their size.