Yield: 8 Servings
|1 can||(28-oz) whole tomatoes; undrained|
|1 can||(15-oz) tomato puree|
|3 \N||Cloves garlic; minced|
|1 teaspoon||American Heart Association original herb seasoning|
|1 tablespoon||Olive or vegetable oil|
|4 mediums||Fresh tomatoes; peeled, seeded and chopped|
|½ teaspoon||Basil leaves|
|½ teaspoon||Oregano leaves|
|1 \N||Package Creamette Capellini; uncooked|
|\N \N||Freshly grated parmesan cheese; optional|
In food processor or blender, combine canned tomatoes, puree, garlic, seasoning and oil; process until smooth. In large skillet, bring tomato mixture to boil. Reduce heat; simmer 10 minutes. Add chopped tomatoes, basil and oregano; simmer 5 minutes. Prepare Creamette Capellini as package directs; drain. Serve sauce over hot cooked capellini. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .