Monday, April 28, 2008

Tomato Olive Sauce

Mindy Powell

1 can (14.5 ounce) Italian stewed tomatoes
2 T tomato paste
2 t fresh herbs chopped or ½ t crushed dried herbs
Real sea salt and cracked black pepper to taste
1 can (2.25 ounce) sliced olives
Place all ingredients except olives in medium sauce pan and bring to a boil. Let simmer for 5 minutes or until of desired consistency. Add olives and heat through. Serve over pasta. My favorite is Spinach cheese ravioli.

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