Tuesday 11 September
What with the tomato supply from the garden and the ones we still have from the market, we needed to make a tomato-based sauce pretty fast. And since we had half a roll of Jungle Jim's sausage left from yesterday, we decided it would feature sausage.
Started the pan of sauce by frying up a chopped onion and a clove of minced garlic, crumbled in the sausage, and when it was browned, added peeled chopped yellow and red tomatoes, a squirt of tomato paste to help it thicken, and toward the end, fresh herbs: oregano, a little rosemary, and basil.
It went over rigatoni for a hearty pasta dinner, and didn't even need any grated cheese.