Tomato Pesto Pasta Sauce

This sauce is simple and delicious.


2, 15 ounce cans, Italian spiced or plain, dice Tomatoes, whole tomatoes or puree or garden tomatoes in the summer

Pinch of oregano, maybe 1/2 teaspoon

Pinch of red pepper flakes

Pinch of chili powder

A few grinds of fresh pepper or a pinch of ground pepper

One clove of garlic

Pinch of brown sugar

Dash of cinnamon

Pinch of salt

Dribble of Olive oil

A few tablespoons of pesto, pre-made or homemade

Start by pouring the tomatoes with juice into a sauce pan and blend with a hand blender pureeing the tomatoes. You could also use a potato masher or a fork to smash the tomatoes.

Heated the sauce at medium-high heat until simmering and then turn down the heat. Add all of the ingredients except the pesto and simmer while your choice of pasta or ravioli cooks. Turn the heat off the sauce and stir in the pesto. Taste and adjust seasoning. Just as pasta is finishing up turn the heat back on your sauce and give it a quick warm up. Delicious on vegetables, chicken, fish, rice, pasta, raviolis….ice cream..nah….if you try the last one let me know how it is….

Top with grated hard cheese of your choice or gorgonzola. I found a new one at Traders…an aged gouda that is similar to parmasean….LOVE IT!