Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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, .