Fresh Tomato Sauce

Fresh Tomato Sauce

By Frances Robson

1 Medium onion (sweet onion)

1 Small bell pepper or ½ large pepper

1 Tbsp. chopped garlic

1 Small, yellow, summer squash

4 Cups fresh tomatoes

2 Tsp. seasoning salt

½ Tsp. cayenne pepper

1 Tsp. Italian seasoning

2 Tsp, white sugar

1 Tbsp. Olive oil

1 Tbsp. fresh lemon juice

Black pepper to taste

Parmesan Cheese

Cooked fettuccine for 4

Chop onion, bell pepper, garlic, squash and tomatoes. Drain the tomatoes in colander and reserve juice. Heat 1 tbsp. olive oil in large skillet and when hot add onion. Cook until slightly soft. Add garlic and bell pepper and cook until crisp tender. Add the chopped squash, tomatoes, seasoning, sugar, and lemon juice. Cook for about 10 minutes. You want to blend the flavors but want to retain the fresh taste.

Serve over meatballs and fettuccine. Sprinkle with parmesan cheese.

For a vegetarian dish, serve over the fettuccine without meatballs.

When I picked my fresh vegtables today, I had lots of tomatoes, 1 squash, and 1 bell pepper so I thought I would see how many of these veggies I could put in a recipe. Low and behold, I used all of them and with the red tomatoes, the small yellow squash and green bell pepper, it looks pretty when served.

The meatball recipe is a standard recipe for meatballs and I baked them rather than fry them. I have frozen the leftover sauce and meatballs for later. The sauce will be good served over any type of pasta, we just happen to like the fettuccine.

Enjoy the almost no fat, low calorie, quick and easy meal.

Nuff said,

The Georgia Peach

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