[amd-zlrecipe-recipe:9]

From: Martha Rose Shulman, the author of “The Very Best of Recipes for Health.”

[amd-zlrecipe-recipe:8]

Delicious Living January, 2008 p. 38

[amd-zlrecipe-recipe:7]

[amd-zlrecipe-recipe:6]

Part of the beauty of this sauce is the texture of fresh tomato chunks with pasta and cheese.
Ripe tomatoes are very juicy, so the longer you cook the sauce the more the tomatoes will break down making the sauce very thin.
Don’t stop with pasta! Use of this sauce is wonderful with the braising of fish. Just sear the appropriate fish, like striped bass or bluefish, add this sauce and cook in the oven until done. You can also use the sauce to dress other fish, like haddock or cod.
A good way to use leftover sauce is to mix two parts sauce and one part blue cheese dressing for a great sauce on steak.

From: The Center Cafe, Needham Center

[amd-zlrecipe-recipe:5]

From: The Center Cafe, Needham Center